Argentinean Stew in A Pumpkin Shell

Main Ingredient: Corn Potatoes Pumpkin Sweet Potatos and Yams Tomatoes Apricot
Course: Various soups and stews Various Main Dishes
Cuisine: Various North American Various South American
Preparation Time: 30 minutes
Cooking Time: 1 hour
Yield:

Argentinean Stew in A Pumpkin Shell ingredients

2 lb beef, stew meat, cut in 1 1/2 inch cubes
1 Onion, chopped
2 garlic cloves, minced
3 T Oil
2 Tomatoes, chopped
1 bell pepper, green, chopped
1 Salt, pepper
1 t Sugar
1 c Apricots, dried
3 potatoes, white, peeled, diced
3 potatoes, sweet, peeled, diced
2 c Beef broth
1 pumpkin, medium
1 butter or margarine, melted
1⁄4 c sherry, dry
1 corn, whole kernel, can, drained

Cooking Argentinean Stew in A Pumpkin Shell

1. Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned.
2. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth.
3. Cover and simmer 1 hour.
4. Meanwhile, cut top off pumpkin and discard.
5. Scoop out seeds and stringy membrane.
6. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper.
7. Stiri sherry and corn into stew and spoon into pumpkin shell.
8. Place shell in shallow pan and bake at 325 degrees for 1 hour, or until pumpkin meat is tender.
9. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.