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How to Make Hearty Pumpkin Stew
Rate this stew!
With fall quickly approaching, its time to pull out warm, cozy food recipes. This stew makes a great dish and serving display for a pot luck dinner. Serve your stew straight from the pumpkin shell.
- 2 lbs beef stew meat, cut in 1" cube pieces
- 3 TBSP vegetable oil
- 1 c water
- 3 large potatoes, peeled and cut into 1" cubes
- 4 medium carrots, sliced
- 1 green pepper, sliced in 1/2 inch pieces
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 beef buillon cube
- 14 oz can diced tomatoes, do not drain
- 1 12 lb pumpkin
Get in the mood for fall!
- Using a dutch oven, brown stew meat in 2 tbsp of oil. Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper. Allow the mix to simmer for two hours. After 2 hours, stir in the tomatoes and beef bouillon granules.
- While the stew is simmering, wash the pumpkin thoroughly. Cut a 6" circle in the top, preserving the stem. Clean the inside of the pumpkin; remove seeds and pulp. You can save the seeds to roast later or just discard.
- Line a baking sheet with foil and place the pumpkin on top. Carefully spoon stew into the pumpkin shell. Place the stem top back in the pumpkin. Brush the outside of the pumpkin with 1 tbsp of vegetable oil.
- Bake at 325 degrees for 2 hours or until the pumpkin is tender. Remove from the oven, serve stew directly from the pumpkin. Scoop some of the pumpkin out with each stew serving.