Sweet Stew in a Pumpkin

2 pounds stew meat
1 onion, chopped
1 teaspoon minced garlic
2 tablespoons oil
2 tomatoes, chopped
1 green pepper, chopped
1 teaspoon sugar
1 cup dried apricots
3 potatoes, peeled and chopped
2 sweet potatoes, peeled and chopped
2 cups beef broth (you can buy the Manischewitz boxed kind)
Salt and pepper to taste
¼ cup red wine
1 (15 ounce)can whole kernel corn, drained
1 medium pumpkin, top cut off and seeds sand stringy pieces scooped out

In a medium-sized Dutch oven, cook beef, onion and garlic in oil until browned. Add tomatoes, green pepper, sugar, apricots, potatoes, beef broth and salt and pepper. Bring to a boil; reduce heat, cover and simmer for about 1 hour. Stir in wine and corn. Preheat oven to 325 degrees. Place pumpkin shell on greased shallow pan. Spoon stew into pumpkin and bake for 1 hour. Scoop out some of pumpkin with each serving.

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