2 1/2 lbs. beef stew meat, cut in 1 cubes
1/4 c. lard or vegetable oil
1 lg. onion, chopped
1 bell pepper, chopped
1 Tablespoon minced garlic
1 c. chopped tomatoes
3/4 c. dried apricots, chopped
2 c. beef stock
2 white potatoes, peeled and cut in 1 cubes (1-1 1/4 lbs.)
1 medium sweet potato, peeled and cut in 1 cubes (about 3/4 lb.)
1-1 1/2 lbs. fresh meaty pumpkin (or butternut or Hubbard squash), peeled and cut in 1 1/2 cubes
1/4 c. sweet sherry
2 c. frozen (or fresh, if available) corn
salt, fresh black pepper

Season meat well with salt and pepper. In a heavy Dutch oven or pot large enough to hold all ingredients, heat 2 tablespoons oil over high heat. Brown meat on all sides (you will need to separate into two batches), remove from pan and set aside. Add another 2 tablespoons oil to pan and sauté onion, green pepper and garlic for a few minutes (to wilt but not brown vegetables). Return meat to pot and add tomatoes, apricots and beef stock. Cover and simmer 60-70 minutes. Add 1 teaspoon salt, 1/2 teaspoon pepper, white and sweet potatoes and squash, and simmer another 30-40 minutes or until meat is tender and vegetables are cooked. In last ten minutes, season to taste, and add sherry and corn.