This is one of my favorite dishes to make in October. Argentines are crazy about beef, and this recipe is very popular with them when pumpkins are in season. It's a treat and a novelty to use a pumpkin as a tureen, and I love the unusual combination of corn, peaches, butternut squash, zucchini, and short ribs. 

The name of the dish is "carbonada criolla," and the recipe was adapted from Guillermo Pernot, the wonderful Argentine chef who owns Pasion, the celebrated Philadelphia restaurant. It's sure to be a huge hit with your guests or family. 

Harvest Beef Stew, Baked in Pumpkin
(makes 4-6 servings)

One 10- to 12-pound pound pumpkin (it has to be large enough to hold all the filling)

2 tablespoons butter at room temperature

1/2 cup sugar 

2 pounds short ribs, cut into 2-inch pieces

2 tablespoons vegetable oil

2 cloves garlic, minced

1/2 cup onion, diced

1 tablespoon vinegar

1 cup canned chopped tomatoes

1/2 teaspoon oregano

1/2 teaspoon black pepper

1 1/2 teaspoons salt

2-3 cups chicken stock, or enough to cover meat

3/4 pound butternut squash, cut in 3/4-inch chunks

1 large ear of corn, sliced in 1/2-inch rounds, fresh or frozen

2 large ripe peaches, peeled and sliced, or one 16-oz. package of frozen peaches, thawed

1) Preheat oven to 375 degrees.

2) Cut a hole in the top of the pumpkin and remove the seeds, just as you would to make a jack o' lantern.  

3) Grease the inside of the pumpkin with the butter. Pour in the sugar and tilt the pumpkin all around so the sugar coats the inside. Turn the pumpkin upside down to shake out the excess sugar.

4) Place the pumpkin in a large roasting pan or on a cookie sheet that's been greased lightly with oil, and bake it for about 45 minutes, or until it starts to soften but is still firm.

5) While the pumpkin is baking, start the stew. Heat the vegetable oil in a large pot and brown the meat on all sides. Transfer the meat to a bowl or platter. 

6) Add the onions and garlic to the oil that remains in the pot. Cook over medium heat, stirring constantly for approximately 5 minutes, until the vegetables are soft.

7) Add the chicken stock and bring it to a boil. Add the meat, tomatoes, vinegar, oregano, salt, and pepper. Cover the pot and let it simmer over low heat for 15 minutes, or until the meat is soft. 

8) Add the sweet potato chunks and cook 20 minutes more.

9) Add the butternut squash chunks and corn and cook 10 minutes.

10) Add the peaches and cook 5 more minutes. Remove the pot from the burner.

11) Spoon the stew into the cavity of the pumpkin. Put the pumpkin's lid back on and bake for approximately 20 minutes. 

12) When ready to serve, carefully place the pumpkin on a large serving platter. It will look like a large tureen. Ladle the stew into individual bowls, as there will be plenty of gravy or sauce. 

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