Beef or Bison Stew in a Pumpkin Shell
Eileen Goltz |
- 2 lb. beef stew meat
- 1 onion
- 2 teaspoons minced garlic
- 3 Tablespoons oil
- 2 large tomatoes
- 1 green bell pepper
- Salt and pepper
- 1 teaspoon sugar
- 1 cup dried apricots, chopped
- 3 white potatoes
- 3 sweet potatoes
- 2 cups beef broth
- 1 medium-sized pumpkin
- Margarine; melted
- ¼ cup white wine
- 2 cups corn fresh, frozen or canned, drained
- Cut beef into 1-1/2-inch cubes and trim any excess fat. Chop onion, tomato, green pepper, and apricots. Peel and dice the sweet and white potatoes; set aside.
- 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°F 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.