Pumpkin Stew recipe

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Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin

Nutrition Info

592.3 calories
carbohydrate: 61.9 g
cholesterol: 76.2 mg
fat: 27.9 g
fiber: 7.3 g
protein: 29.4 g
saturatedFat: 10 g
servingSize: -
sodium: 1084.8 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 to 10 servings

Recipe Note

This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin;be sure not to overbake!

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