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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 722
% Daily Value**
Total Fat 15g
Saturated Fat 6g
Unsaturated Fat 2g
Cholesterol 38mg
Sodium 1925mg
Total Carbohydrate 124g
Dietary Fiber 12g
Sugars 11g
Protein 25g
Vitamin A  436%Vitamin C  91%
Calcium  10%Iron  36%
Potassium  68%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Argentine Stew in Pumpkin Shell

Date Added: June 11, 2009


2 Tomatoes chopped
1 Pumpkin
1 Onion chopped
1/4 Cup Dry Sherry
2 Cups Beef Stock
1 Cup Dried Apricot
2 Pounds Stew Meat cut in 1 1/2" cubes
2 Cloves Of Garlic minced oil
1 Green Bell Pepper chopped Salt and pepper sugar
3 White Potatoes peeled, diced
3 Sweet Potatoes peeled,diced
1 Can Corn (1lb)
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1. Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned.

2. Add tomatoes, green pepper, 1 T. salt, 1/2 t.

3. black pepper, sugar, apricots, white potatoes, sweet potatoes and broth.

4. Cover and simmer for 1 1/2 hours. Meanwhile, cut top off pumpkin and discard.

5. Scoop out seeds and stringy membrane. Brush inside of pumpkin with melted butter and sprinkle lightly with salt and pepper.

6. Stir sherry and corn into stew and spoon into pumpkin shell.

7. Place shell in shallow pan and bake at 325F for one hour or until pumpkin meat is tender.

8. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each serving.

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Dietary Notes:
This recipe is high in Vitamin A with 436% of your daily recommended intake per serving. This recipe is high in Vitamin C with 91% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Potato, Corn, Sulfites, Garlic, Apricot, Alcohol, Fructose Malabsorption, Beef, Onion allergies.
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