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from the kitchen of Sharmagne Leland-St. John 2 pounds beef stew meat, cut in 1½ inch cubes 1 large onion, chopped 2 cloves of garlic, minced 3 tablespoons oil 2 large tomatoes, seeded and diced 1 large green bell pepper; seeded and diced Salt and pepper 1 teaspoon sugar 1 cup dried apricots 3 white potatoes, peeled and diced 3 sweet potatoes, peeled and diced 2 cups beef broth 1 large pumpkin (make sure it fits in the oven standing) Butter or margarine, melted (Kosher use Parve or olive oil) ¼ cup dry sherry 1 16-ounce can of whole kernel corn Trim the fat from the beef, and cook in the oil, until browned. Add the onion and garlic and cook until translucent. Add the tomatoes, green pepper, 1 tablespoon salt, ½ teaspoon black pepper, the sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for approximately 1 hour. Meanwhile, carefully cut the top off the pumpkin so you can place it back on as a lid. Scoop out the seeds and stringy membrane. Save the seeds for baking on a cookie sheet. Brush the inside of the pumpkin with melted butter and sprinkle lightly with salt and pepper. Stir sherry and corn into the stew and spoon the stew into the pumpkin shell. Place the filled pumpkin shell and the pumpkin "lid " in a shallow baking pan and bake at 325°F. for one hour, or until the pumpkin meat is tender. After carefully moving to a large bowl, replace lid and bring to table. Scoop out bits of pumpkin from inside the shell with the ladle as you serve the stew. Makes 6-8 servings.
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