Argentine Stew in Pumpkin Shell

2 lb Beef stew meat, cut in 1 1/2" cubes
1 lrg Onion, chopped
2 Garlic cloves, minced
3 tbl -oil
2 lrg Tomatoes, chopped
1 lrg Green pepper, chopped
Salt and pepper
1 tsp -sugar
1 cup Dried apricots
3 White potato, peeled, diced
3 Sweet potatoes, peeled,diced
2 cup Beef stock
1 med Pumpkin
Butter or margarine, melted use Parve or olive oil
1/4 cup Dry sherry
1 can Whole kernel corn (1lb)

Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 T. salt, 1/2 t. black pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for 1 1/2 hours. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with melted 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 325F for one hour or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each serving. Makes 6-8 servings.