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Carbonada in a pumpkin from Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

  • bay leaves
  • carrots
  • corn
  • rosemary
  • pancetta
  • peaches
  • thyme
  • canned tomatoes
  • pumpkins
  • stewing beef
  • store-cupboard ingredients

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Notes about this recipe

  • Frogcake on February 05, 2017

    I chose not to run around my ethically and culturally-diverse city looking for Andean pumpkins, and used acorn squash instead -with good results. I had fun making this dish and would make it again as it was really tasty! It's really a standard French beef stew with some nice touches that enhance the various flavours -e.g., roasting the seeded squash, which has milk, garlic, butter, and seasonings braising in the cavity; then filling the cored squash shell with the stew. Yum, yum. So delicious!

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