Autumn Stew

• 4 lb. rump or chuck, cut in cubes
• 2 Tbsp. butter
• 4 medium onions, chopped
• 3 cloves garlic, pressed
• 2 large green peppers, chopped
• 2 large tomatoes, peeled and chopped
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. sugar
• 2 cans condensed beef broth (10 1/2 oz. cans)
• 2 doz. dried prunes
• 2 lb. dried apricots, or less
• 6 yams, skinned and cubed, or less
• 2 (10 oz.) pkg. frozen kernel corn
• 3/4 c. Madeira wine
• 5 Tbsp. cornstarch
• 1 pumpkin (about 8-qt. size)

1. Saute meat in a little butter until brown and put it in an 8-quart kettle.
2. Saute onions, garlic and green peppers and combine with meat.
3. Mix in all other ingredients, except pumpkin; cover and simmer for one hour (or until meat is tender).
4. Mix cornstarch with a little pan liquid and blend into sauce.
5. Cut the top off the pumpkin, remove seeds and membranes and fill pumpkin with stew.
6. Bake at 325u0b0 for one hour.
7. Place pumpkin on large platter (carefully) and serve from it.
8. Serves about 12.

chuck, butter, onions, garlic, green peppers, tomatoes, salt, pepper, sugar, condensed beef broth, prunes, dried apricots, yams, frozen kernel corn, madeira wine, cornstarch, pumpkin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276299 (may not work)