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Recipe Name: Argentinian Stew In A Pumpkin Shell Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Beef stew meat
cut in 1 1/2-in. cubes
1 Onion, chopped
2 Garlic cloves, minced
3 Tablespoon(s) Oil
2 Tomatoes, chopped
1 Green bell pepper, chopped
Salt, pepper
1 Teaspoon(s) Sugar
1 Cup(s) Dried apricots
3 White potatoes
peeled and diced
3 Sweet potatoes
2 Cup(s) Beef broth
1 Pumpkin
Butter or margarine, melted
1/4 Cup(s) Dry Sherry
1 Whole kernel corn, 1 lb
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. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 749
Calories From Fat: 291
Total Fat: 32.8g
Cholesterol: 178.3mg
Sodium: 599.7mg
Potassium: 1798mg
Carbohydrates: 52g
Fiber: 8.8g
Sugar: 17.6g
Protein: 60.2g

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