** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth.
3. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard.
4. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper.
5. Stir sherry and corn into stew and spoon into pumpkin shell.
6. Place shell in shallow pan and bake at 325F 1 hour, or until pumpkin meat is tender.
7. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
Comments on Argentinian Stew in a Pumpkin Shell Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is high in Vitamin A with 291% of your daily recommended intake per serving. This recipe is high in Vitamin C with 61% 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, Natural Sweeteners, Apricot, Alcohol, Fructose Malabsorption, Beef, Onion allergies.