Pumpkin Stew

Pumpkin Stew Recipe

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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


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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
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
pumpkin (10-12 pounds)

How to Make Pumpkin Stew


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

Printable Recipe Card

About Pumpkin Stew

Hashtags: #stew, #Fall

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