Argentinian Stew In a Pumpkin
Yield: 6 servings2 lb Beef stew meat, cut in 1 1/2-in. cubes
1 lg Onion; chopped
2 pcs Garlic cloves; minced
3 tb Oil
2 lg Tomatoes; chopped
1 lg Green bell pepper; chopped
1 ts Sugar
1 c Dried apricots
3 pcs White potatoes, peeled and diced
3 pcs Sweet potatoes peeled and diced
2 c Beef broth
1 md Pumpkin
1/4 c Dry sherry
1 cn Whole kernel corn, drained
Salt, pepper
Butter or margarine; melted
Steps
1. Cook the beef 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. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper.
6. Stir sherry and corn into stew and spoon into pumpkin shell.
7. Place shell in shallow pan and bake at 325F 1 hour, or until pumpkin meat is tender.
8. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
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If you are health conscious, you can remove excess fat from the beef before cooking. You can also substitute beef for pork or chicken but beef will give this dish a better taste. This is an easy meal to prepare for the family and goes down well with other hot and spicy dishes which you have prepared.
posted by Aunt Julia @ 3:33 AM
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