Served as starter. Non-vegetarian dish. Speciality: Gluten-free diet.

Argentinian

2 lbs Beef, cut into bite size cubes

1 small Onion, finely chopped

2 Cloves Garlic, 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 teaspoons Basil

1 teaspoon crushed Red Pepper Flakes (optional)

1 teaspoon Sugar

1 cup dried Apricots, chopped coarsely if whole and large

3 medium Potatoes, peeled and diced

3 sweet Potatoes, peeled and diced

2 cups Beef Broth

1 large Pumpkin

Butter or Margarine, melted

1/4 cup dry Sherry

1 lb whole Kernel Corn, drained and defrosted if necessary

In olive oil, brown the beef with the onion and garlic. Add all of the remaining ingredients, except the corn, sherry and pumpkin. Simmer for 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.

Preparation time: 20 minutes

Cooking time: 2 1/2 hours

Serves: 6-8

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