Pumpkin Stew

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Pumpkin Stew
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  1. 2 pounds beef stew meat, cut into 1 inch cubes
  2. 3 tablespoons vegetable oil, divided
  3. 1 cup water
  4. 3 large potatoes, peeled and cubed
  5. 4 carrots, sliced
  6. 1 large green bell pepper, chopped
  7. 4 cloves garlic, minced
  8. 1 onion, chopped
  9. 2 teaspoons salt
  10. 1/2 teaspoon ground black pepper
  11. 1 (14.5 ounce) can whole peeled tomatoes, chopped
  12. 2 tablespoons beef bouillon granules
  13. 1 sugar pumpkin
  1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
  2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
  5. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
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