1. Scrub pumpkin well. 2. Heat 3 tablespoons oil in 5 quart casserole over medium heat. 3. Add beef in batches to brown on all sides. 4. Warm brandy, ignite and pour over beef. 5. Transfer meat to platter and set aside. 6. In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently. 7. Add stock and madeira and bring to boil. 8. Scrape sides and return meat and juices to pot. 9. Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves. 10. Cover, reduce heat to low and cook 15 minutes. 11. Add potatoes and cook 15 minutes more. 12. Stir in zucchini and cook 10 minutes more. 13. Add corn, apricots and prunes and cook another 5 minutes. 14. Keep stew warm on low heat while preparing pumpkin. 15. Preheat oven to 375 degrees Fahrenheit. 16. Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem! 17. Scrape out seeds and string fibers from lid and base. 18. Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon. 19. Replace lid and bake pumpkin in roasting pan about 40 minutes. 20. Pour juices from pumpkin into stew and stir well. 21. Place stew into pumpkin and bake about 15 minutes longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
