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Prep Time: 0 Minutes Cook Time: 165 Minutes |
Ready In: 165 Minutes Servings: 8 |
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This is one of the four things my mother-in-law would make, besides the side salad. The stew part is my own stew reicpe. I wanted more varied veggies. I think she got this from the LA Times in the late '80s. Ingredients:
1 volleyball or tetherball sized sugar pumpkin, pie pumpkin or baking pumpkin, with no blemishes. |
2 lbs beef chuck cut in 1 - 1 1/2 inch cubes |
2 tbs fat - shortening, lard, bacon grease, etc |
flour seasoned with sage, paprika, salt and pepper |
4 cups boiling water (i usually do 2 cups water, 2 cups beef broth) |
1 tbs lemon juice |
1 tsp worcestershire sauce |
1 clove garlic (mashed) |
2 bay leaves |
1 tsp celery seed |
1 large vadalia onion, chopped |
1 small turnip, peeled and cut in 1 inch cubes |
1 large potato, scrubbed well and cut in 1 inch cubes |
1 small ruttabega, peeled and cut in 1 inch cubes |
2 large carrots, cut in 2 inch sections then halved |
2 parsnips, cut like carrots |
flour or cornflour to thicken gravy if needed |
Directions:
1. Dredge stew meat in seasoned flour and brown on all sides in hot fat, turning often.
2. Add water, lemon juice, Worchestershire sauce, garlic, bay leaves.
3. Cover and SIMMER for 2 hours (DO NOT BOIL). Stir occasionally to keep from sticking.
4. Wash pumpkin. Cut the top off and remove seeds and strings, but do not scrape flesh out, especially on the bottom. Place on a cookie sheet along with the top and bake at 300 until flesh is soft, about 90 minutes. Make sure oven is not too hot so the skin will not burn.
5. Remove bay leaves and add vegetables. Cover and cook for 30 - 45 minutes, while pumpkin bakes. When vegtables are cooked through, remove pumpkin from from oven and place on serving platter.
6. Thicken gravy if needed then carefully spoon stew into pumpkin. Top with lid and take to the table.
7. To serve, carefully scrape sides of pumpkin to add pumpkin flesh to the stew.
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