Argentine Stew in Pumpkin Shell

Title:
Argentine Stew in Pumpkin Shell

Yield:
4 Servings

Categories:
Beef,
Vegetables,
S_american,
Main
Dishes




Ingredients:





     2 lb Beef stew meat; cut in


          -1 1/2" cubes


     1 lg Onion; chopped


     2    Garlic cloves; minced


     3 tb -oil


     2 lg Tomatoes; chopped


     1 lg Green pepper; chopped


          -Salt and pepper


     1 ts -sugar


     1 c  Dried apricots


     3    White potato; peeled, diced


     3    Sweet potatoes; peeled,diced


     2 c  Beef stock


     1 md Pumpkin


          Butter or margarine; melted


          -use Parve or olive oil


   1/4 c  Dry sherry


     1 cn Whole kernel corn (1lb)






 Trim any excess fat from beef and cook with onion and garlic in oil until


 meat is browned. Add tomatoes, green pepper, 1 T. salt, 1/2 t. black


 pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover


 and simmer for 1 1/2 hours.


 


 Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy


 membrane. Brush inside of pumpkin with melted 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 for one hour or until pumpkin


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


 out some of pumpkin with each serving. Makes 6-8 servings.


 


 While this is not necessarily just a Halloween recipe, we have made it many


 times for Halloween parties as the main course. I have probably posted it


 before here, but since we have so many new people, thought I would do it


 again. It always gets rave reviews.


 


 Posted on Genie by Sid Kerr;  9/30/92


   Posted to JEWISH-FOOD digest V96 #036


 


   Date: Tue, 24 Sep 1996 17:57:05 +0000


 


   From: BGMB90B@prodigy.com