Argentine Beef Stew in a Pumpkin

Ingredients
1 large pumpkin (10 to 12-inch diameter)
1.5 lbs stew beef , cubed (chuck works well)
1 large onions, chopped
3 cloves garlic, crushed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 small sweet potatoes, peeled and cut into 1-inch cubes
2 russet potatoes, peeled and cut into 1-inch cubes
2 roma tomatoes, chopped
2 ears corn on the cob, cut into 6-8 round segments
1/2 cup dried apricots, diced
2 teaspoons dried oregano
2 bay leaves
8 cups beef broth
vegetable oil

salt

pepper

Instructions

Prepare the pumpkin:

1. Preheat the oven to 375°F.
2. Meanwhile, cut the top off the pumpkin. If you are able to get a large one, you can cut it about 1/3 of the way down so that it is wide but shallow. Remove the strings and seeds. If desired use a paring knife to cut smooth the top four inches of the inner edge for presentation. Brush the cut edges with vegetable oil. Roast in the oven for about 45 minutes.

For the soup:

1. Add about 2 tablespoons vegetable oil to a large pot over high heat. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning.
2. Reduce the heat, then add the onions and garlic. Once translucent, add the peppers and continue cooking for about five minutes. Add on the potatoes, tomatoes, corn, apricot, oregano, and bay leaves. Cover with 8 cups of broth.
3. Simmer gently until the vegetables are just tender - about 30 minutes. Season to taste. 
4. Ladle into the pumpkin in the oven and bake 30 more minutes to finish cooking . 
5. Serve hot, on a chilly day. Spoon with some of the pumpkin flesh into each bowl.

Notes: It is best to bake the pumpkin directly on whatever you will be serving it on as once it has been baked and softened it will be difficult to move to a different dish. This was interesting to make, but a bit sweeter than my family likes for a beef stew. I missed the step to "season to taste" when I made it, so I've added salt and pepper to the ingredient list (not listed at the source) as I did feel it was missing something. If we make it again we will likely skip baking it in the pumpkin.

Source: Global Table Adventure