Argentinian Stew in a Pumpkin Shell
Contributed by: Chris WebAdmin. of RecipesNow.com
Something completely different for pumpkin season!
- 2 lb Beef stew meat, cut in 1 1/2-in. cubes
- 1 lg Onion; chopped
- 2 Garlic cloves; minced
- 3 tb Oil
- 2 lg Tomatoes; chopped
- 1 lg Green bell pepper; chopped
- Salt, pepper
- 1 ts Sugar
- 1 c Dried apricots
- 3 White potatoes, peeled and diced
- 3 Sweet potatoes, peeled and diced
- 2 c Beef broth
- 1 md Pumpkin
- Butter or margarine; melted
- 1/4 c Dry sherry
- 1 cn Whole kernel corn (1 lb), drained
Trim any excess fat from beef and cook with onion and garlic in oil
until meat is browned.
Add tomatoes, green pepper, 1 tablespoon salt,
1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes
and broth. Cover and simmer 1 hour.
Meanwhile, cut top off pumpkin
and discard. Scoop out seeds and stringy membrane. Brush inside of
pumpkin with butter and sprinkle lightly with salt and pepper. Stir
sherry and corn into stew and spoon into pumpkin shell.
in shallow pan and bake at 325F 1 hour, or until pumpkin meat is
Place pumpkin in large bowl and ladle out stew, scooping out
some of pumpkin with each stew serving.
Serving Size: Yield: 6 Servings