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==
# In the olive oil brown the beef with the onion and garlic.
# Add all the remaining ingredients, except the corn, sherry and pumpkin of course.
# Simmer for a 1 hour, covered.
# Cut the top off the pumpkin and discard.
# Scoop out the seeds and stringy membrane, and discard them as well.
# You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.
# Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper.
# Stir in the stew, sherry and corn.
# Bake the stew containing pumpkin at 325 °F for about an hour, or until the pumpkin is tender.
# When serving, scoop out some pumpkin along with the stew.
Category:Argentine Meat Dishes
Category:Beef Recipes
Category:Beef stock and broth Recipes
Category:Corn Recipes
Category:Dried apricot Recipes
Category:Green bell pepper Recipes
Category:Potato Recipes
Category:Pumpkin Recipes
Category:Recipes that need photos
Category:Red bell pepper Recipes