Argentinian Stew In A Pumpkin Shell Recipe



  1. 2 lb Beef stew meat, cut in 1 1/2-in. cubes
  2. 1 lrg Onion, minced
  3. 2 x Garlic cloves, chopped
  4. 3 Tbsp. Oil
  5. 2 lrg Tomatoes, minced
  6. 1 lrg Green bell pepper, minced Salt, pepper
  7. 1 tsp Sugar
  8. 1 c. Dry apricots
  9. 3 x White potatoes, peeled and diced
  10. 3 x Sweet potatoes, peeled and diced
  11. 2 c. Beef broth
  12. 1 med Pumpkin Butter or possibly margarine, melted
  13. 1/4 c. Dry sherry
  14. 1 can Whole kernel corn (1 lb), liquid removed


  1. Trim any excess fat from beef and cook with onion and garlic in oil till meat is browned.
  2. Add in tomatoes, green pepper, 1 Tbsp.
  3. salt, 1/2 tsp.
  4. pepper, sugar, apricots, white potatoes, sweet potatoes and broth.
  5. Cover and simmer 1 hour.
  6. Meanwhile, cut top off pumpkin and throw away.
  7. Scoop out seeds and stringy membrane.
  8. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper.
  9. Stir sherry and corn into stew and spoon into pumpkin shell.
  10. Place shell in shallow pan and bake at 325F 1 hour, or possibly till pumpkin meat is tender.
  11. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.