Argentine Creole Stew

Argentine Creole Stew

1 Pumpkin (10 to 12 pound size)
3 tablespoons Olive oil
4 pounds Beef chuck or rump; cut into 1-inch cubes
2 medium Onions; coarsely chopped
1 large Green bell pepper; seeds and stem removed
2 cloves Garlic; minced
4 cups Fresh or canned beef stock
2 large Tomatoes; peeled, seeded, and coarsely chopped
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 teaspoons Sugar
2 tablespoons Chopped cilantro
1 Bay leaf
1/2 teaspoon Oregano
1/2 teaspoon Thyme
3 Aji chiles; stems removed, crushed
1 1/2 pound Sweet potatoes; peeled and cut into 1/2 inch pieces
3 Ears corn; cleaned, and cut into kernels
3 Fresh peaches; peeled, pitted, and halved

Clean the outside of the pumpkin under running water. Cut off the top of the pumpkin to make a lid, making the opening 6 to 8 inches in diameter, and clean out the inside. Replace the lid and bake the pumpkin in a roasting pan at 350 degrees F for 20 minutes.

Heat the olive oil in a large casserole dish and add the cubed meat, a little at a time, and brown the meat on all sides. As the meat browns, remove it to an 8-quart heavy Dutch oven.

To the remaining oil in the casserole, add the onion, green pepper, and garlic and saute the mixture until the onion softens. Add the sauteed mixture to the browned meat. Add the beef broth and bring this mixture to a boil. Add the tomatoes, salt, pepper, sugar, cilantro, bay leaf, oregano, thyme, and the crushed chile. Reduce the heat, cover, and simmer for 1-1/2 hours, stirring occasionally.

Add the cubed sweet potatoes and cook, covered, for 15 minutes. Finally, add the corn and the peaches, and cook, covered, for an additional 10 minutes.

Carefully ladle the beef mixture into the pumpkin shell, replace the lid, and bake the filled pumpkin on a large, shallow roasting pan at 325 degrees F for 45 minutes, checking to make sure the shell is not getting too soft.