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Argentinean Stew in A Pumpkin Shell

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Submitted by plc28

Try this new take on stew where you eat this savory dish out of a pumpkin shell!

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 907.2
POUNDS G BEEF
stew meat, cut in 1 1/2 inch cubes
1 1
EACH EACH ONIONS
chopped
2 2
EACH EACH GARLIC
cloves, minced
3 45
TABLESPOONS ML VEGETABLE OIL
2 2
EACH EACH TOMATOES
chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
green, chopped
1 1
X X SALT
pepper *
1 5
TEASPOON ML SUGAR
1 237
CUP ML APRICOTS
dried *
3 3
EACH EACH POTATOES
white, peeled, diced
3 3
EACH EACH POTATOES
sweet, peeled, diced
2 473
CUPS ML BEEF STOCK
1 1
EACH EACH PUMPKIN
medium *
1 1
X X BUTTER
or margarine, melted *
¼ 59
CUP ML SHERRY
dry *
1 1
EACH EACH CORN
whole kernel, can, drained *

Directions

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, ½ 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 325 degrees for 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 675 46% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 268mg 11%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 21%
Sugars g
Protein 93g
Vitamin A 135% Vitamin C 131%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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