Rhianna813
October 21st, 2005, 01:58 PM
Hi Folks - here is a fabulous Argentinian stew that can be made with or without meat and is served in a pumpkin! Perfect for Samhain, Autumn Equinox or Thanksgiving dinners.
2 lb Beef stew meat - cut in 1 1/2-in. cubes (skip meat for vegetarian option)
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, chopped
3 White potatoes - peeled and diced
3 Sweet potatoes/Yams - peeled and diced
2 c Beef broth (or use vegetable stock)
1 md Pumpkin
Butter or margarine; melted
1/4 c Dry sherry
1 c Whole kernel corn, use frozen or fresh
(I added a touch of cumin and nutmeg to mine)
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.
You can also use 2 or more smaller pumpkins to make more individual servings. Just be sure to adjust baking time for a smaller pumpkin. You don't want to overcook it.
Rhianna :colorful:
2 lb Beef stew meat - cut in 1 1/2-in. cubes (skip meat for vegetarian option)
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, chopped
3 White potatoes - peeled and diced
3 Sweet potatoes/Yams - peeled and diced
2 c Beef broth (or use vegetable stock)
1 md Pumpkin
Butter or margarine; melted
1/4 c Dry sherry
1 c Whole kernel corn, use frozen or fresh
(I added a touch of cumin and nutmeg to mine)
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.
You can also use 2 or more smaller pumpkins to make more individual servings. Just be sure to adjust baking time for a smaller pumpkin. You don't want to overcook it.
Rhianna :colorful: