Pumpkin Stew

This recipe is not necessarily cheap, but it is fun to make on Halloween.

Pumpkin Stew
8-10 servings
2 lbs. beef stew meat, cut into 1 inch pieces
3 Tbsp. cooking oil, divided
1 C. water
3 large potatoes, peeled and cut into 1 inch pieces
4 medium carrots, sliced ( I use baby carrots)
1 large green pepper, cut into ½ inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. salt
½ tsp pepper
2 Tbsp. instant bouillon granules
1 can (14-1/2oz) tomatoes, undrained, cut up
1 pumpkin (10-12 pounds)

In a large pot, brown meat in 2Tbsp. 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 a 6 to 8 inch 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 the top. Brush outside of pumpkin with remaining oil.

Bake at 325 for 2 hours or until the pumpkin is tender. DO NOT OVERBAKE.


*You can simmer the first part and add the bouillon and tomatoes, the night before and then refrigerate it overnight. Just heat it up on the stove on Halloween and put it in the pumpkin and bake it.
* It is great in bread bowls!!!