Argentina
argentina-consulates.Com

Carbonada

Winter Squash Stew

1 medium-sized acorn squash

thick pat of butter

kosher salt

3 fresh bay leaves

2 sprigs fresh thyme

4 garlic cloves, peeled and minced

1/4 cup milk

1/4 cup beef broth

olive oil

4 slices bacon, chopped

1 lb. stewing beef, chopped into bite-sized pieces

2 tablespoons red wine vinegar

1 cup dry white wine

1 onion, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

2 carrots, sliced

2 potatoes, chopped into bite-sized pieces

2 ears corn, shucked

3 canned tomatoes with 1/4 cup of the juice

1 1/2 cups beef broth

1 fresh peach, chopped into bite-sized pieces

1 pear, cored and chopped

1 cup green grapes

salt and pepper, to taste

Preheat the oven to 350 degrees F.  Chop off the top of the squash, and scrape the insides of the squash out with a spoon and discard.  Into the cavity of the squash, add the butter, milk, 1/4 cup broth, 1 fresh bay leaf, thyme, 1 garlic clove, salt and pepper.  Put in a baking dish and bake for 45 minutes, or until the outside of the squash is easily pierced with a fork.

Meanwhile, heat a large, heavy soup pot over medium high  heat.  Add a bit of olive oil and then the bacon, and saute until the bacon has released its fat and juices.  Add the beef,  and brown on all sides.  Add the remaining garlic, and season with salt and pepper.  Add the vinegar and boil until evaporated.  Add the onions and sugar, saute for 2 minutes, then add the red and green peppers, and saute for another 5 minutes.  Pour in the white wine.  Raise the heat and simmer for about 5 minutes.  Add the potatoes, carrots, tomatoes and beef broth.  Wrap the corn cobs in a damp cotton towel and microwave on high for 2-3 minutes to steam.  Bring the stew to a boil, then lower to a simmer, and let simmer for about 15 minutes.  Add in the peaches, pear and grapes.  Remove the corn from the microwave and chop into several rounds, about 1 inch wide.  Add the corn and simmer the whole mixture for about 5 minutes more.

Empty the squash and slice into wedges (the number of people being served).  Place the stew into a  serving dish with the squash pieces arranged around the edge.  When serving, serve a wedge of squash with the bowl of Carbonada.

Tags:  butter thyme milk broth