Carbonada en Zapallo Argentino

Instructions

1. Preheat oven to 190 °C. Cut the top off the squash to create a lid; scoop out seeds and fibres. Rub the inside with olive oil and a pinch of salt. Place on a baking tray and roast for 40 minutes until the flesh just begins to soften.
2. Meanwhile, heat 30 ml olive oil in a large casserole over high heat. Season the beef with salt and paprika and brown in batches — do not crowd the pan. Remove and set aside.
3. Reduce heat to medium. Sweat the onion in the same pan for 8 minutes until golden. Add the tomatoes and cook 5 minutes more.
4. Return the beef to the pot. Add the red wine, scraping up any browned bits. Pour in the stock and bring to a simmer. Cover and cook 30 minutes.
5. Add the sweet potato, corn and dried peaches. Simmer uncovered for a further 20 minutes until the beef is tender and the stew has a thick, glossy consistency.
6. Carefully ladle the stew into the partially roasted squash shell. Return to the oven, uncovered, for 20 minutes — the squash will finish cooking and infuse the stew.
7. Bring the whole squash to the table and serve by scooping out portions of the stew along with the soft squash flesh.

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