Pumpkin Stew

13 ingredients
1 steps

Ingredients

  • 2 lb. beef stew cubes
  • 3 T. oil, divided
  • 1 c. water
  • 3 lg. potatoes, cubed
  • 4 med. carrots, sliced
  • 1 lg. green pepper
  • 4 cloves garlic, minced
  • 1 med. onion, chopped
  • 2 t. salt
  • 1/2 t. pepper
  • 2 T. instant beef bouillon granules
  • 1 (14 1/2 oz.) can tomatoes, undrained
  • 1 pumpkin, 10-12 lbs.

Directions

  1. 1
    In a Dutch oven, brown meat in 2 tablespoons of oil. Add water, potatoes, carrots, green peppers, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash the pumpkin, remove the top and set aside. Discard seeds and loose fibers from inside. Place pumpkin in a shallow, sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush the outside of the pumpkin with the remaining 1 tablespoon of oil. Bake at 325° for 2 hours or just until the pumpkin is tender. Do not overbake. Serve stew from the pumpkin, scooping out a little pumpkin with each serving. Makes 8-10 servings.

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