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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 10 |
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Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer. 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, peeled and 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, undrained |
1 (10 lb) pumpkin |
Directions:
1. In a Dutch oven, brown meat in 2 tablespoons oil.
2. Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
3. Cover and simmer for 2 hours.
4. Stir in bouillon and tomatoes.
5. Wash pumpkin; cut a 6 to 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.
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