Argentine Beef Stew

Ingredients

• 2 lbs beef, cut into bite size cubes (I use sirloin tip)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 large tomatoes, coarsely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 teaspoon black pepper
• 1 tablespoon oregano
• 2 teaspoons basil
• 1 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon sugar
• 1 cup dried apricot, chopped coarsely if whole and large
• 3 medium potatoes, peeled and diced
• 3 sweet potatoes, peeled and diced
• 2 cups beef broth
• 1 large pumpkin
• butter or margarine, melted
• 1/4 cup dry sherry
• 1 lb whole kernel corn, drained and defrosted if necessary

Directions

1. 1

   In olive oil, brown the beef with the onion and garlic.

2. 2

   Add all of the remaining ingredients, except the corn, sherry and pumpkin.

3. 3

   Simmer for 1 hour, covered.

4. 4

   Cut the top off the pumpkin and discard.

5. 5

   Scoop out the seeds and stringy membrane, and discard them as well.

6. 6

   You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.

7. 7

   Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper.

8. 8

   Stir in the stew, sherry and corn.

9. 9

   Bake the stew-containing pumpkin at 325° F for about an hour, or until the pumpkin is tender.

10. 10

    When serving, scoop out some pumpkin along with the stew.