Recipe#3188

Title: ARGENTINIAN STEW IN A PUMPKIN SHELL

SOAR

      Yield: 6 servings
 
      2 lb Beef stew meat,
           - cut in 1 1/2-in. cubes
      1 lg Onion; chopped
      2    Garlic cloves; minced
      3 tb Oil
      2 lg Tomatoes; chopped
      1 lg Green bell pepper; chopped
           Salt, pepper
      1 ts Sugar
      1 c  Dried apricots
      3    White potatoes,
           -  peeled and diced
      3    Sweet potatoes,
           -  peeled and diced
      2 c  Beef broth
      1 md Pumpkin
           Butter or margarine; melted
    1/4 c  Dry sherry
      1 cn Whole kernel corn (1 lb),
           - drained
 
  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 325F 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.