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Algerian Vegetable Stew






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home > recipes > meat > argentine stew in pumpkin shell
2 lb beef stew meat, cut in 1 1/2" cubes1 lrg onion, chopped 2 garlic cloves, minced 3 tbl oil 2 lrg tomatoes, chopped 1 lrg green pepper, chopped Salt and pepper 1 tsp sugar 1 cup dried apricots 3 white potato, peeled, diced 3 sweet potatoes, peeled, diced 2 cup beef stock 1 med pumpkin butter or margarine, melted 1/4 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, 1/2 t. black pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for 1 1/2 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.

Argentine Stew in Pumpkin Shell


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keyword: argentine
keyword: pumpkin
keyword: shell
ethnicity: south american
recipes for meat
recipes by susan-food.chat
Email Address:
(posted December 31, 2005)

2 lb
beef stew meat, cut in 1 1/2" cubes1 lrg onion, chopped
2
garlic cloves, minced
3 tbl oil
2 lrg tomatoes, chopped
1 lrg
green pepper, chopped Salt and pepper
1 tsp
sugar
1 cup dried apricots
3 white
potato, peeled, diced
3
sweet potatoes, peeled, diced
2 cup
beef stock
1 med
pumpkin
butter or margarine, melted
1/4 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, 1/2 t. black pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for 1 1/2 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.


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