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Beef or Bison Stew in a Pumpkin Shell
Beef or Bison Stew in a Pumpkin Shell Eileen Goltz | Meat
2 hours, 35 minutes 25 minutes
2 hours, 10 minutes
6 servings

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Stir sherry and corn into the stew and spoon the mixture into the pumpkin shell.
  5. Place shell in shallow pan and bake at 325°F for 1 hour, or until pumpkin meat is tender.
  6. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.