Argentine Beef Stew

• lbs beef, cut into bite size cubes (I use sirloin tip)↗2
• small onion, finely chopped↗1
• cloves garlic, minced↗2
• tablespoon olive oil↗1
• large tomatoes, coarsely chopped↗2
• green bell pepper, chopped1
• red bell pepper, chopped↗1
• teaspoon black pepper↗1
• tablespoon oregano↗1
• teaspoons basil↗2
• teaspoon crushed red pepper flakes (optional)↗1
• teaspoon sugar↗1
• cup dried apricot, chopped coarsely if whole and large↗1
• medium potatoes, peeled and diced↗3
• sweet potatoes, peeled and diced↗3
• cups beef broth↗2
• large pumpkin↗1
• butter or margarine, melted↗
• cup dry sherry↗1⁄4
• lb whole kernel corn, drained and defrosted if necessary↗1

Step-by-step instructions

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.