Recipe: Argentinean Stew in a Pumpkin Shell

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; set aside.

Preheat oven to 325 degrees F.

Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan.

Bake at 325 degrees F for 1 hour or until pumpkin meat is tender.

TO SERVE:
Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.