ARGENTINIAN STEW IN A PUMPKIN SHELL – Argentinian Food Recipes

Recipe ingredients and directions:

Yield: 6 servings

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. Place shell

in shallow pan and bake at 325F 1 hour, or until pumpkin meat is

tender. Place pumpkin in large bowl and ladle out stew, scooping out

some of pumpkin with each stew serving.

Category: Argentinian Recipes