Argentine Beef Stew

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

1/4 c 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.

Submitted by Lee Ann