Beef Stew in a Pumpkin Shell

• 2 pounds Dakota Beef Certified Organic chuck roast cut in 2-inch cubes
• 1 small onion, 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 fresh ground black pepper
• 1 tablespoon oregano
• 2 teaspoons basil, chopped
• 1 teaspoon crushed red pepper
• 1 teaspoon sugar
• 1 cup dried apricots, chopped coarsely
• 3 medium potatoes, peeled and diced
• 2 cups beef broth
• 1 medium pumpkin
• 1/4 cup butter, melted
• 1/4 cup Dry Sherry
• 1 pound whole kernel corn, drained

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

Cut the top off the pumpkin and discard. Scoop out the seeds and stringy membrane, and discard as well. Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper. Stir in the stew, sherry and corn. Bake the pumpkin-stew combination at 325ºF for about an hour, or until the pumpkin is tender. When serving, scoop out some of the pumpkin flesh along with the stew.

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