Servings
6 s
Ingredients
- 2 pounds Beef stew meat, cut in 1 1/2-in. 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 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 can Whole kernel corn (1 lb), drained
Directions
- 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 325F 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.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini