Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef stew meat, 3 White potatoes,
- cut in 1 1/2-in. cubes - peeled and diced
1 lg Onion; chopped 3 Sweet potatoes,
2 Garlic cloves; minced - peeled and diced
3 tb Oil 2 c Beef broth
2 lg Tomatoes; chopped 1 md Pumpkin
1 lg Green bell pepper; chopped Butter or margarine; melted
Salt, pepper 1/4 c Dry sherry
1 ts Sugar 1 cn Whole kernel corn (1 lb),
1 c Dried apricots - drained

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.

(C) 1992 The Los Angeles Times

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