PUMPKIN STEW

1
Colleen Precourt

By
@NanaColl

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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-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.
22. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
33. Preheat oven to 325 degrees F (165 degrees C).
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.
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.

About PUMPKIN STEW

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