- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 429.9
- Total Fat: 17.2 g
- Cholesterol: 66.0 mg
- Sodium: 354.6 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 6.4 g
- Protein: 5.4 g
Lap-band Friendly: Argentine Beef and Winter Squash StewSubmitted by: SUBPOPTART
IntroductionThis is based on an Argentine Stew that is normally served in a baked pumpkin stew. I have added winter squash to the recipe so that it can be made even when pumpkins are unavailable.
Although the calorie count is a bit high, this is a hearty one pot meal so one serving is all you need This is based on an Argentine Stew that is normally served in a baked pumpkin stew. I have added winter squash to the recipe so that it can be made even when pumpkins are unavailable.
Although the calorie count is a bit high, this is a hearty one pot meal so one serving is all you need
2 pounds beef stew meat, chop in to 1 1/2 inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 Tbsp. oil
2 large tomatoes, chopped
1 large green pepper, chopped
2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1 cup dried apricots
2 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
1 large butternut squash, peeled and diced
4 cups of beet broth
1/4 cup dry sherry
1 (16oz) can whole kernel corn
Cover and simmer for 1 1/2 hours .
If you are using a pumpkin to serve the stew follow these instructions:
Cut top off of pumpkin and scoop out seeds and membrane. Brush inside of pumpkin with melted butter and sprinkle with salt and pepper.
Stir Sherry and corn into stew and spoon all into pumpkin shell.
Place shell in shallow pan and bake at 325 degrees for 1 hour or until pumpkin met is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of the pumpkin with each serving.
If you are not using the pumpkin follow all instructions above, except after 1 1/2 hours on stove top add corn and sherry and continue to cook on low heat for 1 additional hour.
Number of Servings: 10
Recipe submitted by SparkPeople user SUBPOPTART.