Argentine Beef Stew

Ingredients

 * 2 pound of beef, cut in bite size cubes
 * 1 small onion, finely chopped
 * 2 garlic cloves, 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 teaspoon of basil
 * 1 teaspoon crushed red pepper (optional)
 * 1 teaspoon sugar
 * 1 cup of dried apricots, chopped coarsely if whole and large
 * 3 medium potatoes, peeled and diced
 * 3 sweet potatoes, peeled and diced
 * 2 cups of beef broth
 * 1 medium large pumpkin
 * butter or margarine; melted
 * ¼ cup dry sherry
 * 1 pound of whole kernel corn, drained and/or defrosted

Directions

 * 1) In the olive oil brown the beef with the onion and garlic.
 * 2) Add all the remaining ingredients, except the corn, sherry and pumpkin of course.
 * 3) Simmer for a 1 hour, covered.
 * 4) Cut the top off the pumpkin and discard.
 * 5) Scoop out the seeds and stringy membrane, and discard them as well.
 * 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) Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper.
 * 8) Stir in the stew, sherry and corn.
 * 9) Bake the stew containing pumpkin at 325 °F for about an hour, or until the pumpkin is tender.
 * 10) When serving, scoop out some pumpkin along with the stew.