Argentine Autumn Stew

Serves 6-8

Ingredients Amount
Rump or Chuck Roast, cut in cubes 3 -1/2  lbs.
Butter 2 Tblsp.
Onions, chopped 4 medium
Garlic, pressed 3 cloves
Green peppers, chopped 2 large
Tomatoes, peeled & chopped 2 large
Kosher Salt 2 tsp.
Unleash Your Inner Foodie Tuscany Pepper Blend 1/2 tsp.
Sugar 2 tsp.
Beef broth Two 10.5 oz cans
Dried Prunes 2 dozen
Dried Apricots 2 lbs.
Yams, cubed 6
Corn 3 pkgs. (10 oz. each)
Madiera Wine 3/4 cup
Corn starch 5 Tblsp.
Pumpkin, about 8 qt. size 1


1.  Saute meat in a little butter until brown and put in a 8 qt. Dutch oven.
2.  Saute onions, garlic, green peppers, and combine with the meat.
3.  Mix in all other ingredients except the pumpkin; cover and simmer for 1 hour.
4.  Mix cornstarch with a little of the pan liquid and blend into the sauce.
5.  Cut the top off the pumpkin, remove the seeds and membrane.  Place on a large cookie sheet with sides and fill it with the stew.
6.  Bake at 325 degrees for 1 hour.
7.  Place the pumpkin filled with the stew on a large platter and serve from it.  It’s really beautiful and delicious!