Pumpkin Stew

Name: Pumpkin Stew
Ingredients: 2 lbs beef stew meat, cut into 1-inch cubes; 3 tablespoons vegetable oil, divided; 1 cup water; 3 large potatoes, peeled and cut into 1-inch cubes; 4 medium carrots, sliced; 1 large green pepper, cut into 1/2-inch pieces; 4 garlic cloves, minced; 1 medium onion, chopped; 2 teaspoons salt; 1/2 teaspoon pepper; 2 tablespoons beef bouillon granules; 1 (14 1/2 ounce) can diced tomatoes; 1 (10 -12 lb) fresh pumpkin

13 ingredients

11 steps

Ingredients

2 lbs beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14 1/2 ounce) can diced tomatoes
1 (10 -12 lb) fresh pumpkin

Directions

1

In a dutch oven, brown meat in 2 tablespoons oil.
2

Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper.
3

Cover and simmer for 2 hours.
4

Stir in bouillon and tomatoes.
5

Wash pumpkin; cut a 6-8 inch circle around top stem.
6

Remove top and set aside; discard seeds and loose fibers from inside.
7

Place pumpkin in a shallow sturdy baking pan.
8

Spoon stew into pumpkin and replace the top.
9

Brush outside of pumpkin with remaining oil.
10

bake at 325 degrees for 2 hours or just until the pumpkin is tender. (Do not overbake).
11

Serve stew from pumpkin, scooping out a little pumpkin with each serving.