How To make Argentinean Stew in A Pumpkin Shell
Ingredients
2
pound
beef, stew meat, cut in 1 1/2 inch cubes
1
each
onion, chopped
2
each
garlic, cloves, minced
3
tablespoon
oil
2
each
tomatoes, chopped
1
each
bell pepper, green, chopped
1
salt, pepper
1
teaspoon
sugar
1
cup
apricots, dried
3
each
potatoes, white, peeled, diced
3
each
potatoes, sweet, peeled, diced
2
cup
beef broth
1
each
pumpkin, medium
1
butter, or margarine, melted
1/4
cup
sherry, dry
1
each
corn, whole kernel, can, drained
Directions:
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 325 degrees for 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.
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