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Pumpkin Stew



2 lbs. Beef stew meat, cut into 1-inch cubes
3 tbsp. Cooking oil (divided)
1 cup water
3 large potatoes, peeled and cut into 1-inch pieces
4 medium carrots, sliced
1 large green pepper
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. Salt
1/2 tsp. Pepper
2 tbsp. Instant beef bouillon granules
1 can (14 oz.) Tomatoes, undrained and cut up
1 pumpkin -- 10 to 12 pounds


In a Dutch oven, brown meat in 2 tbsp. of oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Simmer for 2 hours. (Up to this point, the recipe can be made a day or so ahead).
Stir in bouillon and tomatoes. Wash the pumpkin, cut a 6-8 inch circle around the stem. Remove top and set aside; discard the seeds and loose fibers from inside. Place pumpkin in a shallow, study baking pan. Spoon the stew into the pumpkin and replace the top.
Brush the outside of the pumpkin with remaining oil.
Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overbake!!
Serve stew from the pumpkin, scooping out a little of pumpkin with each serving.

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Nutritional Information
Per Serving

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