Argentine Dinner Party

Yo Yo Yo

I am breaking my good friend Amy's cardinal rule of blogging PV (Post vino) because this recipe vale la pena (is worth it). It's a traditional Argentine dish from the Northern provinces called criollo.

Had a dinner party tonight. Fue fantastica. Here's the recipe. You need time( 2.5 hours mas o menos), but skill? Ehh--

Ingredients:

-1 large pumpkin about 11lb (I skipped this part, mainly because...me w a knife? I think I already gave the swayzes enough of a heart attack quitting life and moving here.)
-4tbsp of evoo
-1 large onion, finely chopped
-3 fresh red chiles, seeded and chopped
-2 garlic cloves, crushed
-1 large tomato- roughly chopped
-2 fresh bay leaves
2.5 c of beef or veggie stock
-1.5 c of red wine ( or more, if you're me. come on.)
-1.25 lb of potatoes, cut into 3/4 in cubes
-1.25 lb of sweet potatoes, same prep as above
-1 corn cob cut width ways
-3 peaches, peeled, stoned, and cut into thick wedes
-salt and ground pepper

1. Wash outside of pumpkin .
Using a sharp knife, carefully cut a slice off top from step to make a lid. using a spoon, scoop out the seeds and fibers and discard. Scoop out some of the flesh, leaving a shell of about 3/4 in thick inside of pumpkin. Cut flesh you have removed into 1/2 in pieces.

2. Brush inside of pumpkin wEVOO and season w sal and pepper. put the lid and pumpkin on a baking sheet, flesh side up. Set aside.

3. Preheat oven to 400 degrees F. Gas 6. Heat remaining oil in large pan over high heat. Add beef, season and sautee 8-10 m until golden brown, then remove w slotted spoon. You may need to do this in batches. Avoid adding too much beef or it will steam rather than brown.

4. Lower the heat add add more oil. Stir in onion and chillies and sautee for 5 minutes. Scrape any residual off bottom. Add garlic and tomato and cook 2 min more.

5. Return meat to pot and add bay leaves, stock, and red wine. Bring to boil and then lower heat to simmer. Cook for 1 hour or until meat is tender.

6. Place baking sheet containing pumpkin in oven and bake for 30 min.

7. Add potatoes, sweet potatoes, pieces of pumpkin and corn to the stew. Pour in more liquid if needed and bring to boil. Reduce to simmer, cover and cook for 15 m.

8. Finally add peach wedges and season w a&p to taste. Spoon the stew into the partially cooked pumpkin lid an bake for 15 min.

9. Serve (You can also do this wout the pumpkin in a big pot and serve in bowls.

10 DISFRUTEN! (Enjoy, as we are here:)

Oh and Kate saved the day w my video woes of Bomba Del Tiempo last night. Here's a link to hers on my FB page. So...unreal. 

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