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Argentinean Stew in A Pumpkin Shell


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













Trans-fat Free, High Fiber


2 pounds beef
stew meat, cut in 1 1/2 inch cubes
1 each onions
2 each garlic
cloves, minced
3 tablespoons vegetable oil
2 each tomatoes
1 each sweet red bell peppers
green, chopped
1 x salt
1 teaspoon sugar
1 cup apricots
3 each potatoes
white, peeled, diced
3 each potatoes
sweet, peeled, diced
2 cups beef stock
1 each pumpkin
1 x butter
or margarine, melted
¼ cup sherry
1 each corn
whole kernel, can, 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, 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

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 67546% of calories 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?


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