Argentinean Stew in a pumpkin!
2 lb. bottom round steak, cut into cubes
1 large onion, chopped
2 garlic cloves, minced
3 tbsp oil
2 large tomatoes, chopped
1 large green bell pepper, chopped
1 cup dried apricots, chopped
1 tsp sugar
3 white potatoes, peeled and cubed
3 sweet potatoes, peeled and cubed
2 cups beef broth
1 medium pumpkin
1/4 cup dry sherry
1 can (1 lb.) whole-kernel corn, drained
Brown beef with onion, garlic & oil (I used olive oil). When browned, add the tomatoes, green pepper, apricot, white potato, sweet potato, broth, 1 tbsp salt, 1/2 tsp pepper, & sugar. Let this simmer covered for 1 hour.
Scoop out pumpkin. Brush insides with butter and sprinkle with salt & pepper.
Add sherry & corn to stew, and then ladle the stew into the pumpkin.
Bake whole thing (pumpkin should be on some sort of tray or pan) at 325 degrees F for 1 hour or until pumpkin is tender.
LYNDA SAYS: This was tasty. I especially liked the flavor surprise of the occasional bit of apricot -- yum!
EMILY SAYS: This was hearty and good. A wonderful fall/wintery meal.