Featured Pinch Tips Video
- 2 lb
- beef stew meat, cut into cubes
- kitchen bouquet
- 3 Tbsp
- canola oil
- 1 c
- 3 large
- potatoes, peeled and cut into 1 inch cubes
- 4 medium
- carrots, sliced
- 1 large
- green pepper, cut into 1/2 inch pieces
- garlic cloves, minced
- 1 medium
- onion, chopped
- 2 tsp
- 1/2 tsp
- 2 Tbsp
- beef bouillon granules or finely crushed cubes, or beef consume
- 1 can(s)
- 14-1/2 ounces) diced tomatoes, undrained
- pumpkin (10 to 12 pounds)
1In 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 loosen fibers from inside.
2Place 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.
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.
Originally published as Pumpkin Stew in Taste of Home October/November 1995, p37
4Original Recipe and Picture come from: Taste of Home, Recipe via: Donna Mosher, Augusta, Montana. tasteofhome.com/Recipes/Pumpkin-Stew I have slightly adjusted this to my own tastes.