Beef or Bison Stew in a Pumpkin Shell (meat)
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Ingredients 2 lb beef stew meat; cut in 1 1/2-in. cubes 1 onion, chopped 2 teaspoons minced garlic 3 tablespoons oil 2 large tomatoes; chopped 1 green bell pepper; chopped salt and pepper 1 teaspoon sugar 1 cup dried apricots, chopped 3 white potatoes; peeled and diced 3 sweet potatoes; peeled and diced 2 cup beef broth 1 medium sized pumpkin margarine; melted 1/4 cup white wine 2 cups corn fresh, frozen or canned, drained

Instructions

Trim any excess fat from beef. Heat the oil in a stock pot and add the onion, garlic and meat. Cook just until the meat is browned. Add the 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 margarine and sprinkle lightly with salt and pepper. Stir sherry and corn into the stew and spoon the mixture into the pumpkin shell. Place shell in shallow pan and bake at 325 for 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. 

Serving Size

Serves 6

Related Recipes

• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .