Pumpkin Stew


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2 lbs. Beef stew meat, cut into 1-inch cubes 3 tablespoon. 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 teaspoon. Salt ½ teaspoon. Pepper 2 tablespoon. Instant beef bouillon granules 1 can (14 oz.) Tomatoes, undrained and cut up 1 pumpkin -- 10 to 12 pounds

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In a Dutch oven, brown meat in 2 tablespoon. 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.