Pumpkin Stew

Pumpkin Stew

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Sue Glover


This recipe comes from my oldest sister..Pat made this a few years ago for our annual "Sisters' Retreat". Very yummy!! As I personally have not made it, I do not know the prep time...Pat already had the veggies all prepped when we arrived at our rented cabin for our get-together. Hope you will try it and enjoy it as much as we all did!
This was served to us with homemade sweet potato biscuits and warm spiced cider, in an outdoor, Fall decorated/candlelight deck setting.. Was very lovely and VERY delish!!


★★★★★ 1 vote

8-10 servings
4 Hr


  • 2 lb
    beef stew meat, cut into 1-inch cubes
  • 3 Tbsp
    vegetable oil, divided
  • 1 c
  • 3 large
    potatoes, peeled and cut into 1-inch cubes
  • 4 medium
    carrots, sliced
  • 1 large
    green bell pepper, cut into 1/2-inch pieces
  • 4
    garlic cloves, minced
  • 1 medium
    onion, chopped
  • 2 tsp
  • 1/2 tsp
    black pepper
  • 2 Tbsp
    beef bouillon granules
  • 1 can(s)
    (14-1/2 ounces) diced tomatoes, undrained
  • 1
    pumpkin (10-12 pounds)

How to Make Pumpkin Stew


  1. In a Dutch oven, brown meat in 2 tablespoons vegetable oil.
  2. Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours.
  3. Stir in bouillon and tomatoes.
  4. Wash pumpkin; cut a 6- to 8-inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside.
  5. Place pumpkin in a shallow sturdy baking pan. Brush outside of pumpkin with remaining vegetable oil.
  6. Spoon stew into pumpkin and replace the top.
  7. Bake at 325* for 2 hours or just until pumpkin is tender (Do not overbake)
  8. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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