In a large pan suitable for stew, cook garlic, onion, and beef in oil until meat is browned. Add tomatoes, geeen pepper, sugar, apricots, beef broth, sweet potatoes, baking potatoes, and some salt and pepper.
Cover and simmer 1 hour.
Preheat oven to 325.
Meanwhile, cut top off of pumpkin. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle with salt and pepper.
Once the hour has passed, stir sherry and corn into stew and pour stew into pumpkin shell.
Place pumpkin shell on baking sheet and bake 1 hour, or until pumpkin meat is tender.
Place pumpkin in large serving bowl and ladle out stew, scooping out some of pumpkin with each stew serving.