2 lb Beef stew meat; cut in 1 1/2″ cubes
1 lg Onion; chopped
2 Garlic cloves; minced
3 tb -oil
2 lg Tomatoes; chopped
1 lg Green pepper; chopped
Salt and pepper
1 ts sugar
1 c Dried apricots
3 White potato; peeled, diced
3 Sweet potatoes; peeled,diced
2 c Beef stock
1 med Pumpkin
Butter or margarine; melted
Parve or olive oil
1/4 c 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.
A great main course for Halloween!