Argentine Stew in Pumpkin Shell
"This is fun to make for a large group to welcome autumn!" - Recipe submitted by Karen Horn of Chatsworth, California.
2 tablespoons olive oil
2 pounds beef stew meat, trimmed and cut into 1 1/2-inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 white potatoes, peeled and cut into 3/4-inch cubes
3 yams, peeled and cut into 3/4-inch cubes
2 cups beef broth
2 large tomatoes, seeded chopped
1 large green bell pepper, seeded and chopped
1 teaspoon granulated sugar
2 teaspoons salt - divided use
1 teaspoon ground black pepper - divided use
1 (6-pound) sugar pumpkin, rinsed and dried
2 cups frozen corn kernels
1/4 cup dry sherry
6 tablespoons butter or margarine, melted
6 tablespoons chopped fresh flat-leaf parsley
- In a large pot, heat oil over medium-high heat. When hot, but not smoking, add beef and onion and cook until meat is browned on all sides, about 5 minutes. Add garlic during the last minute of cooking. Stir in the potatoes, yams, beef broth, tomatoes, green bell pepper, sugar and half the salt and pepper. Bring to a boil, cover and reduce heat. Gently simmer for 1 1/2 hours.
- Meanwhile, prepare the pumpkin as if you're going to carve a jack-o-lantern; cut a lid from the top, using the stem for a handle and scrape out and discard all of the fibers and seeds (or save the seeds and roast for a tasty snack). Set aside.
- Preheat oven to 325°F (160°C).
- Stir the corn and sherry into the stew and return to a boil. Remove from heat.
- Score the inside of the prepared pumpkin and brush with melted butter. Season with remaining salt and pepper. Transfer the stew into the pumpkin shell, reserving any excess to reheat later and refill pumpkin. Place top on pumpkin.
- Place the pumpkin in a oven-safe serving platter or baking shallow pan and bake for 1 1/2 to 2 hours, or until pumpkin meat is tender. Do not over cook, or the pumpkin will sag and soften.
- Carefully remove pumpkin from oven; garnish cooked pumpkin (do not remove from baking pan) by surrounding it with shredded red cabbage. Ladle out stew, scooping out pumpkin meat with each serving. Garnish each serving with parsley, if desired. Refill with reheated remaining stew, as needed.
Makes 8 servings.
Tip: Be sure to buy a pumpkin that can fit (including the top) standing up in your oven.