Carbonada en Zapallo

🛒 Ingredients

• Kabocha squash 200 g · 70 kcal
• Beef chuck, lean, cooked 100 g · 250 kcal
• Onion 30 g · 12 kcal
• Red bell pepper 30 g · 9 kcal
• Garlic 2 g · 2 kcal
• Diced tomatoes, canned 50 g · 10 kcal
• Potatoes 60 g · 46 kcal
• Sweet potato 40 g · 34 kcal
• Corn kernels 30 g · 26 kcal
• Carrots 20 g · 8 kcal
• Dried apricots 7 g · 17 kcal
• Beef broth 70 g · 5 kcal
• Olive oil 4 g · 31 kcal

👨‍🍳 Instructions

1. Carefully wash the Kabocha squash, cut off the top lid, and scoop out the seeds and stringy bits from the inside. Lightly season the inside with salt and pepper.
2. Preheat oven to 180°C (350°F). Brush the squash exterior with a little olive oil and bake it for 30-40 minutes, or until slightly tender.
3. Meanwhile, heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks on all sides, then remove and set aside.
4. Add chopped onion, bell pepper, and garlic to the pot, sautéing until softened, about 5-7 minutes. Stir in diced tomatoes, paprika, cumin, and oregano.
5. Return the beef to the pot, add beef broth, and bring to a simmer. Cover and cook for 60 minutes.
6. Add diced potatoes, sweet potatoes, carrots, corn kernels, and dried apricots to the stew. Continue to simmer, covered, for another 45-60 minutes, or until all vegetables are tender.
7. Once the squash is tender from baking, carefully fill it with the prepared carbonada stew. Place the squash lid back on top.
8. Return the filled squash to the oven for another 15-20 minutes to allow the flavors to meld and the squash to finish cooking. Serve hot, scooping out some squash flesh with each portion of stew.