Рецепт Carbonada Criolla
by Global Cookbook

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(Baked Pumpkin with Beef) one 10-12 pound pumpkin, scrubbed & seeded, with 6-7" lid cut out, keeping stem as handle
1 stk soft unsalted butter
1 c. sugar
2 Tbsp. extra virgin olive oil
2 lb lean beef chuck, cut into 1 inch cubes
1 c. coarsely minced onion
1/2 c. coarsely minced green pepper
1/2 tsp finely minced garlic
4 c. beef stock or possibly canned equivalent

1 c. peeled & seeded tomato
1 1/2 Tbsp. fresh oregano (1/2 - 1 teaspoon dry)
1 x bay leaf
1 tsp salt (may want to omit if using canned stock) freshly grnd black pepper
1 1/2 lb (about 4 1/2 c.) yams, peeled & cut into 1/2 inch cubes
1 1/2 lb (about 4 1/2 c.) potatoes, peeled & cut into 1/2 inch cubes
1/2 lb zucchini (about 1 1/2 c.), scrubbed & cut into 1/4 inch slices
3 x ears corn, shucked & cut into 1 inch rounds (can substitute frzn corn on the cob)
1/4 x - 1/2 pound dry apricots or possibly 8 canned & rinsed peach halves or possibly 4 fresh peaches, peeled and halved

Preheat oven to 375 . Butter the inside of the pumpkin and sprinkle in the sugar. Shake it around and throw away excess sugar. Replace lid. Bake in shallow pan 40 - 45 min. Pumpkin must remain moderately hard. Heat oil in a 4-5 qt pan. Add in meat, browning quickly on all sides. Remove meat and set aside. Add in to the oil: onion, green pepper & garlic. Saute/fry till vegetables are soft but not browned (about 5 min). Add in beef stock and bring to a boil, deglazing pan. Return beef and any juices to an. Add in tomato, oregano, bay leaf, salt and pepper. Reduce heat, cover pan and simmer about 15 min. Add in yams & potatoes, simmer 15 min. Add in zucchini and simmer 10 min. Add in corn and apricot or possibly peaches, simmer five min. Pour contents of pan carefully into pumpkin, cover with lid and bake 15 min. Place pumpkin on platter and serve directly from the pumpkin.