Argentine stew in pumpkin shell

Yield: 4 Servings

Measure Ingredient
2 pounds Beef stew meat; cut in 1 1/2\" cubes
1 large Onion; chopped
2 \N Garlic cloves; minced oil
2 larges Tomatoes; chopped
1 large Green pepper; chopped Salt and pepper sugar
1 cup Dried apricots
3 \N White potato; peeled, diced
3 \N Sweet potatoes; peeled,diced
2 cups Beef stock
1 medium Pumpkin
\N \N Butter or margarine; melted use Parve or olive oil
¼ 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, ½ t. black pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for 1½ 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.

Posted on Genie by Sid Kerr; 9/30/92 Posted to JEWISH-FOOD digest V96 #036 Date: Tue, 24 Sep 1996 17:57:05 +0000 From: BGMB90B@...

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