Argentine Stew in Pumpkin Shell
 

Argentine Stew in Pumpkin Shell

... submitted by susan-food.chat

2 lb beef stew meat, cut in 1 1/2" cubes1 lrg onion, chopped
2 garlic cloves, minced
3 Tbsp oil
2 lrg tomatoes, chopped
1 lrg green pepper, chopped Salt and pepper
1 tsp sugar
1 cup dried apricots
3 white potato, peeled, diced
3 sweet potatoes, peeled, diced
2 cup beef stock
1 med pumpkin
butter or margarine, melted
1/4 cup dry sherry
1 can 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.


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