Argentinian stew in a pumpkin shell

6 servings

Ingredients

QuantityIngredient
2poundsBeef stew meat, cut in 1 1/2-in. cubes
1largeOnion; chopped
2Garlic cloves; minced
3tablespoonsOil
2largesTomatoes; chopped
1largeGreen bell pepper; chopped
Salt, pepper
1teaspoonSugar
1cupDried apricots
3White potatoes, peeled and diced
3Sweet potatoes, peeled and diced
2cupsBeef broth
1mediumPumpkin
Butter or margarine; melted
¼cupDry sherry
1canWhole 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, ½ 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.

(C) 1992 The Los Angeles Times