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Argentinian Beef Stew in a Pumpkin Shell
|1||10 pound Cinderella or Cheese pumpkin|
|3 tsp.||Olive oil|
|1 lb.||Beef chuck or stew beef cut into 1" cubes|
|1||Small yellow onion, peeled and chopped|
|1||Green Bell Pepper, stemmed, peeled, and chopped|
|2||Plum tomatoes, peeled, seeded, and chopped|
|2 cups||Beef Stock|
|to taste||Salt and freshly ground pepper|
|2||Sweet potatoes, peeled and cubed|
|2||Russet potatoes, peeled and cubed|
|1 cup||Fresh or frozen corn|
|2||Fresh peaches, peeled, pitted, cubed. Or, 4 canned peach halves, drained, cubed.|
Note: Cheese or Cinderella pumpkins are recommended, as others may collapse while baking. If these are not available, look for hard-shelled varieties with thick shells.
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