VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 3-4 cloves garlic, peeled & quartered |
| 3 Tbsp oil, additional oil (optional) |
| 2 large onions, chopped |
| 1 1/2 tsp salt + additional salt |
| 1/2 tsp pepper, or to taste |
| 8 dried peach halves |
| 3 small sweet potatoes, peeled & diced |
| 1 Pkg (16 oz) frozen whole kernel corn |
| 1 Pkg (16 oz) frozen baby peas |
| 1/2 cup Madeira wine |
| 1 Tbsp melted butter |
| 1 can (14.5 oz) diced Italian style tomatoes |
| 1/2 green bell pepper, seeded & chopped |
| 1/2 yellow bell pepper, seeded & chopped |
| 2 LB sirloin steak, cut into bite size pieces |
| 1 tsp sugar |
| 3 medium white potatoes, peeled & diced |
| 2 cups (or more as needed) beef broth |
| 1 medium size pumpkin, seeds & membrane removed, top cut off & saved |
DIRECTIONS: Brown the garlic (exception to the rule not to brown garlic) in the oil & discard the garlic. Add the onion & cook until slightly tender. Add the tomato, bell peppers, beef, salt, pepper & sugar mixing well, simmer 2 minutes stirring often. Add the peaches, both potatoes, corn, peas & broth. Cover & simmer for 40 minutes. Add additional broth, if needed. Add the wine. Coat the inside of the pumpkin with butter & salt. Pour the stew into the pumpkin & put the top on. Place on a shallow baking pan & rub the outside with additional oil. Bake at 325 F until pumpkin meat is tender.
SERVING: 6 TIME: About 2 hours
SERVING TIPS: Serve the stew in the pumpkin and scoop out pumpkin meat with the stew or pour stew into a large bowl & cut the pumpkin into equal portions with stew on top. The skin of the pumpkin taste good also. Recipe adapted from one told by Jackie Olden on her cooking radio show. Try variations of your own.
PUMPKIN STEW