Argentinean Stew in a Pumpkin Shell

2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 large onion; chopped
2 garlic cloves, minced
3 tablespoons oil
2 large tomatoes, chopped
1 large green bell pepper, chopped
Salt
Pepper
1 teaspoon granulated sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium pumpkin
Butter or margarine, melted
1/4 cup dry sherry
1 (16 ounce) can whole kernel corn, drained

Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned.

Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325 degrees F for 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.

Beef Barley Stew

1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 tablespoons vegetable oil
1 quart water
1 (15 ounce) can tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
2 cups fresh or frozen green beans
2 cups fresh or frozen corn
3/4 cup medium pearl barley

In a skillet, brown beef and onion in oil; drain. Transfer to a 5-quart crockpot. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours.

Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.

Yields 6 to 8 servings.

Wisconsin Chicken Booyah (Belgian Beef, Pork, Chicken Stew)

This dish is famous in the Fox River Valley region ? Green Bay, Wisconsin. Booyah and beer go great together. Booyah King, Bob Baye, of Green Bay, Wisconsin, has been making Booyah since about 1946 in 100-gallon cookers.

1 roasting or stewing chicken
    (about 4 pounds)
1 pound beef stew meat, with bones
1 pound pork stew meat, with bones
1/2 cup minced parsley
1 tablespoon salt
1 tablespoon rosemary
1 tablespoon thyme
1/2 teaspoon pepper
1/2 teaspoon sage
4 cups quartered potatoes
2 cups chopped onions
2 cups chopped celery
1 cup carrots, cut up
1 cup green beans, cut up
1 cup fresh peas
1 cup skinned, seeded, chopped tomatoes
2 lemons

Put chicken in a deep kettle with the beef and pork. Cover with boiling water. Bring slowly to a simmer, remove scum from the top, and add herbs and seasonings. Simmer very gently, covered, about 1 hour.

Remove chicken and, when cooled, take meat form the bones and cut into pieces. Let beef and pork continue to cook until tender, 45 minutes to an hour more.

Remove and let cool enough to remove meat from bones. Add vegetables to the broth and simmer 5 to 10 minutes.

Grate lemon rind and set aside; remove white pith and seeds from the lemons, chop the pulp, and add to the broth. Taste for seasoning. While vegetables are still crisp, return the meat pieces to the broth to heat through. Serve in large soup bowls and sprinkle with the lemon rind.

Serves 12 to 16.

Vintner’s Beef Stew

1 pound stew meat, cubed and floured
2 tablespoons oil
1/2 onion, studded with 3 cloves
2 cups The Christian Brothers? Burgundy
1 cup beef broth
1 teaspoon thyme
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
5 potatoes, peeled and diced
6 carrots, peeled and cut into sticks

Brown meat in hot oil; add onion, wine, broth and seasonings. Simmer over low heat 1 1/2 hours, or until meat is tender. Add potatoes and carrots; continue cooking 30 minutes.

Serves 4.

Tumacacori Mission Pozole

Posole is traditionally made for New Year’s Day in many homes throughout the Southwest.

1 tablespoon olive oil
3/4 cup boneless pork, cut into 3/4-inch cubes
1/3 cup onion, finely chopped
1 large clove garlic, minced
1/4 cup water
2 teaspoons chili powder
1/2 teaspoon salt
2 cups cold water
1/4 cup yellow cornmeal
1 cup corn (fresh or frozen)
1/2 cup cooked pinto beans
1/2 cup pitted black olives, halved
2 cups fresh tomatoes, chopped

In a large saucepan heat olive oil; add meat, onion and garlic, and cook until meat is browned and onion is tender. Stir in 1/4 cup water, chili powder and salt. Heat to boiling; reduce heat and simmer, covered, for 30 minutes.

Meanwhile, in a medium saucepan, combine 2 cups water and cornmeal; cook and stir until bubbly. Cook and stir about 5 minutes more, or until slightly thickened and cornmeal no longer settled out; set aside. Add corn to meat mixture; cook 5 minutes more or until meat and corn are tender. Stir in cornmeal mixture, beans, olives and tomatoes. Heat through.

Serves 4.

Tennessee Hamburger Stew

1 pound ground beef
1 tablespoon margarine
1 onion, sliced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon steak sauce
1 (19 ounce) can tomatoes
3 medium potatoes, pared and sliced
3 medium carrots, scraped and
    thickly sliced
2 stalks celery, diced
4 split hot biscuits

Brown beef lightly in margarine, stirring with fork to break up meat. Add onion; cook 5 minutes longer. Add remaining ingredients, except hot biscuits; bring to boil. Reduce heat; simmer, covered, 30 minutes or until vegetables are tender.

Serve on biscuits.

Sweet ‘n’ Sour Stew

2 pounds beef chuck, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (1 pound) can tomatoes
2 medium onions, sliced
1 teaspoon celery salt
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup vinegar
1/3 cup Grandma?s? Molasses (unsulphured)
1 cup water
3 large or 4 medium carrots, pared and cut into 1-inch pieces
1/2 cup raisins
1/2 teaspoon ginger

Coat beef with the flour. Brown in oil in heavy saucepan; add tomatoes, onions, celery salt, salt and pepper. Mix vinegar, molasses and water; add to meat. Cover and simmer until meat is almost tender, about 2 hours.

Add carrots, raisins and ginger. Cook until carrots and meat are tender, 30 to 40 minutes. Serve over hot cooked rice.

Yields 6 servings.