Argentinian stew in a pumpkin shell Recipe

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Argentinian stew in a pumpkin shell

Artist:	_	Yield:	6
Categories:	Argentinian, Entrees, North American, Pumpkin, Soups & Stews, South American, Vegetables	Rating:	0
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Ingredients:

2	lbs	Beef stew meat
		- cut in 1 ?in. cubes
1	large	Onion, chopped
2		Garlic cloves, minced
3	tbsp	Oil
2	large	Tomatoes, chopped
1	large	Green bell pepper, chopped
		Salt, pepper
1	tsp	Sugar
1	cup	Dried apricots
3		White potatoes
		- peeled and diced
3		Sweet potatoes
		- peeled and diced
2	cup	Beef broth
1	med	Pumpkin
		Butter or margarine, melted
1/4	cup	Dry sherry
1	can	Whole kernel corn (1 lb)
		- drained

Procedures:

1	Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned.
2	Add tomatoes, green pepper, 1 tablespoon salt, ?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	Scoop out seeds and stringy membrane.
6	Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper.
7	Stir sherry and corn into stew and spoon into pumpkin shell.
8	Place shell in shallow pan and bake at 325f 1 hour, or until pumpkin meat is tender.
9	Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving