Argentine Stew in Pumpkin Shell

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Title: Argentine Stew in Pumpkin Shell
Yield: 4 Servings
Categories: Beef, Vegetables, S_american, Main Dishes


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

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