PUMPKIN STEW

Colleen Precourt

By
@NanaColl

I make this for friends, family and co-workers and year after year it is a hit!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

10

Prep:

1 Hr

Cook:

2 Hr

Method:

Bake

Ingredients

2 lb
stew meat
3 Tbsp
vegetable or olive oil
1 large
potatoes, cubed
1 large
onion,diced
4 clove
garlic, minced
1 can(s)
14,5 oz can of whole peeled tomatoes
2 Tbsp
beef bouillon, granules
salt and pepper to taste
1 large
sugar pumpkin
4
carrots, cubed
1 large
green pepper , diced

PUMPKIN STEW

Directions Step-By-Step

1
1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
2
2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
3
3. Preheat oven to 325 degrees F (165 degrees C).
4
4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
5
5. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American