Pumpkin Stew Recipe

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Pumpkin Stew Recipe
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  1. 2 pounds beef stew meat, cut into 1-inch cubes
  2. 3 tablespoons canola oil, divided
  3. 1 cup water
  4. 3 large potatoes, peeled and cut into 1-inch cubes
  5. 4 medium carrots, sliced
  6. 1 large green pepper, cut into 1/2-inch pieces
  7. 4 garlic cloves, minced
  8. 1 medium onion, chopped
  9. 2 teaspoons salt
  10. 1/2 teaspoon pepper
  11. 2 tablespoons beef bouillon granules
  12. 1 can (14-1/2 ounces) diced tomatoes, undrained
  13. 1 pumpkin (10 to 12 pounds)
  1. In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
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