Beef stew in a pumpkin

1 Servings

Ingredients

Quantity Ingredient
1 Plump; very fresh 10 - 12 lb pumpkin with a wide, steady base.
4 tablespoons Olive oil
2 pounds Beef cut in 1\" cubes
2 tablespoons Brandy
1 cup Coarsely chopped green onion
½ cup Chopped green pepper
3 larges Minced garlic cloves
3 cups Beef stock
1 cup Madeira or dry sherry
3 mediums Tomatoes; chopped
1 Bay leaf
1 teaspoon Salt
½ teaspoon Oregano
¼ teaspoon Pepper
1½ pounds White potatoes; peeled and cut into 1/2 \" cubes
1½ pounds Sweet potatoes; peeled and cut into 1/2 \" cubes
½ pounds Zucchini; slices about 1/4\" thick
1 cup Corn
12 Dried apricots; up to 14
12 Pitted prunes; up to 14
½ cup Butter
½ cup Brown sugar
3 tablespoons Cinnamon
1 pinch Ground cloves

Directions

by Katherine Dyson, 10/8/98 The Weston Forum This was in the town newspaper; the presentation looked interesting so I am passing it along. Seems like lots of ingredients and lots of work but it is a one-dish supper or a pretty addition to a fall party table. I have not tried it yet.

Scrub pumpkin well.

Heat 3 TBSP oil in 5 quart casserole over medium heat. Add beef in batches to brown on all sides. Warm brandy, ignite and pour over beef. Transfer meat to platter and set aside. In same casserole pot combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently. Add stock and madeira and bring to boil. Scrape sides and return meat and juices to pot.

Stir in tomatoes, salt, oregano, pepper, bay lea,f and cloves. Cover, reduce heat to low and cook 15 minutes. Add potatoes and cook 15 minutes more. Stir in zucchini and cook 10 minutes more. Add corn, apricots and prunes and cook another 5 minutes. Keep stew warm on low heat while preparing pumpkin.

Preheat oven to 375 degrees. Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem! Scrape out seeds and string fibers from lid and base. Brush melted pareve margarine (the paper says butter but...) inside pumpkin and sprinkle with sugar and cinnamon. Replace lid and bake pumpkin in roasting pan about 40 minutes.

Pour juices from pumpkin into stew and stir well. Place stew into pumpkin and bake about 15 minutes longer. Serves about 8.

Posted to JEWISH-FOOD digest by judyrin@... (Judy B Rin) on Oct 28, 1998, converted by MM_Buster v2.0l.

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