pumpkin stew
Updated on Nov 6, 2013
I make this for friends, family and co-workers and year after year it is a hit!
prep time
1 Hr
cook time
2 Hr
method
Bake
yield
10 serving(s)
Ingredients
- 2 pounds stew meat
- 3 tablespoons vegetable or olive oil
- 1 large potatoes, cubed
- 1 large onion,diced
- 4 cloves garlic, minced
- 1 can 14,5 oz can of whole peeled tomatoes
- 2 tablespoons beef bouillon, granules
- - salt and pepper to taste
- 1 large sugar pumpkin
- 4 - carrots, cubed
- 1 large green pepper , diced
- PUMPKIN STEW
How To Make pumpkin stew
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Step 11. 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.
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Step 22. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
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Step 33. Preheat oven to 325 degrees F (165 degrees C).
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Step 44. 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.
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Step 55. 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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