Argentine Stew In Pumpkin Shell Recipe
Servings: 4
Ingredients
- 2 lb Beef stew meat, cut in 1 1/2" cubes
- 1 lrg Onion, minced
- 2 x Garlic cloves, chopped
- 3 Tbsp. -oil
- 2 lrg Tomatoes, minced
- 1 lrg Green pepper, minced Salt and pepper
- 1 tsp -sugar
- 1 c. Dry apricots
- 3 x White potato, peeled, diced
- 3 x Sweet potatoes, peeled,diced
- 2 c. Beef stock
- 1 med Pumpkin Butter or possibly margarine, melted use Parve or possibly extra virgin olive oil
- 1/4 c. Dry sherry
- 1 can Whole kernel corn (1lb)
Directions
- Trim any excess fat from beef and cook with onion and garlic in oil till meat is browned. Add in tomatoes, green pepper, 1 Tablespoons salt, 1/2 teaspoon black pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for 1 1/2 hrs.
- Meanwhile, cut top off pumpkin and throw away. 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 possibly till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 849g | |
| Recipe makes 4 servings | |
| Calories 714 | |
| Calories from Fat 325 | 46% |
| Total Fat 36.53g | 46% |
| Saturated Fat 10.03g | 40% |
| Trans Fat 4.21g | |
| Cholesterol 36mg | 12% |
| Sodium 1662mg | 69% |
| Potassium 1878mg | 54% |
| Total Carbs 79.26g | 21% |
| Dietary Fiber 12.5g | 42% |
| Sugars 17.45g | 12% |
| Protein 19.46g | 31% |
