Celebrating Day of the Souls with Carbonada en Zapallo and Trapiche Cabernet Sauvignon #WorldWineTravel

Disclosure: This is a sponsored post.  I received wine for tasting purposes with the understanding that I would write an honest review.  All thoughts and opinions are strictly my own.  I did not receive any monetary compensation for this post.

I am in full-on Halloween mode here on the Farm.   All Hallows Eve is right around the corner and I have been making lots of fun foods and meals to celebrate.  When I was lucky enough to receive a bottle of Trapiche Cabernet from Mendoza Argentina for this month's World Wine Travel, I wanted to continue the celebration.

Argentina does not celebrate Halloween in the same fashion as we do here in the USA, however, they do celebrate Day of the Souls on November 2nd each year.  This is the same day that Christians throughout the world celebrate All Souls Day.  

graphic courtesy of Google images

This day commemorates those loved ones who have died.  Argentinians visit cemeteries, cleaning and placing flowers on their graves.  Sometimes they will bring a picnic and eat with their loved ones but more often they will cook a favorite food of their loved ones and eat at home while remembering and reminiscing.

I was looking for a recipe to pair with Trapiche Oak Cask Cabernet Sauvignon.  When I saw this Beef Stew served up in pumpkin shells, I thought it fit the bill perfectly.  Pumpkin for Halloween, an Argentinian recipe that could be served up on Day of the Souls, and Beef to pair with Cabernet Sauvignon.

This wine is 100% Cabernet Sauvignon.  It is deep, dark, and fruity.  It has just a touch of oak and while the tech sheet states you can age this bottle for up to 5 years, it was very pleasurable young.  I enjoyed it by itself as I prepared the stew and put it into the Instant Pot and was very pleased with the pairing when the stew was ready.  It is very nicely priced at about $10 a bottle making it possible to buy a case and allowing some of them time to age so that you can do a comparison.

I want to thank Jeff of Food Wine Click for working with our sponsors to provide wines for this event.  Jeff is also hosting a chat on X, formerly known as Twitter, tomorrow at 11 AM ET.  Please stop by and learn more about Argentina and the wines it has to offer.  You will find us by searching #WorldWineTravel and #trapichewines.  Here are some of the topics we will be discussing......

• Camilla at Culinary Cam shares "From Soil and Sea to Sky: Miso-Glazed Squash and Salmon with Trapiche Medalla Chardonnay"
• Wendy at A Day in the Life on the Farm shares "Celebrating Day of the Souls with Carbonada en Zapallo and Trapiche Cabernet Sauvignon"
• Lynn at Savor the Harvest shares "Off The Beaten Wine Path in Argentina"
• Steve at Children of the Grape shares "The Dance of the Vine"
• Martin at ENOFYLZ Wine Blog shares "Savoring Argentine Red Wines From Trapiche and Unànime with Roasted Mushroom Risotto"
• Deanna at Wineivore shares "Unanime and Trapiche Wines with Argentinian Inspired Tapas"
• Gwendolyn at Wine Predator shares "Not Just Malbec: Argentina’s Trapiche Cab Blend and Syrah Paired with Burgers 2 Ways"
• Linda at My Full Wine Glass shares "Pairing South American food and wine long distance"
• Susannah at Avvinare shares "Trapiche Fall Flavors For Halloween Celebrations"

  

Entrees, Stew, Beef, Pumpkin, Instant Pot

Entrees, Beef

Argentinian

Yield: 4 servings

Author: Wendy Klik

Carbonada e Zapallo

Argentinian Beef Stew served up in Roasted Pumpkin Shells.

Prep time: 20 MinCook time: 1 H & 20 MTotal time: 1 H & 40 M

Ingredients

• 2 small sweet pumpkins, halved, seeded and scraped
• 2 T. olive oil, divided
• salt and pepper, to taste
• 1 onion, diced
• 3-4 cloves garlic, minced
• 1 lb. stewing beef, cubed
• 1 small sweet potato, peeled and cubed
• 1 large russet potato, peeled and cubed
• 1 green pepper, diced
• ground coriander, ground cumin, and chili powder to taste
• 1 (15 oz) can diced tomatoes in juice
• 1 c. broth of choice
• handful of dried apricots

Instructions

1. Drizzle 1 t. of oil into each pumpkin half, season with salt and pepper, and place, cut side down, onto a baking sheet covered with parchment or a silicone mat.
2. Roast in a preheated 375* oven for about an hour until easily pierced with a fork but still maintaining its shape. Remove from oven and place, cut side up, into shallow bowls or onto plates. Set aside
3. Heat the instant pot to saute setting. When hot, add the oil. When oil is heated add the onions and garlic, season with salt and pepper, and cook for a few minutes until fragrant.
4. Pat dry the beef and add to the Instant Pot while still on saute setting. Season with salt and pepper and cook until seared and brown.
5. Stir in the green pepper and apricots. Season with coriander, cumin, and chili powder. Add the tomatoes and broth then place the sweet and russet potatoes on top.
6. Cancel the saute setting and seal the Instant Pot. Press the Stew setting and allow the Instant Pot to cycle through the cooking session. When cooking is complete, carefully release the steam and open the pot.
7. Divide the stew into the pumpkin shells and serve.

Notes

Adapted from a recipe found at The Foreign Fork

Nutrition Facts

Calories

652.76

Fat (grams)

30.58 g

Sat. Fat (grams)

10.07 g

Carbs (grams)

73.3 g

Fiber (grams)

6.76 g

Net carbs

66.54 g

Sugar (grams)

23.23 g

Protein (grams)

29.53 g

Sodium (milligrams)

391.73 mg

Cholesterol (grams)

80.51 mg

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