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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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This recipe is NOT mine, I have NOT tried it, but wanted to share it with all of you beings Thanksgiving will be here before we know it. Read more . I thought it was a fun & brilliant way to serve the stew. Ingredients:
2 pounds 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, 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 can (14-1/2 ounces) whole tomatoes, undrained, cut up |
1 pumpkin (10 to 12 pounds) |
Directions:
1. In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove 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 top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
2. Here's the nutrional info they listed: Nutrition Facts: 1 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1,070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g protein.
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