pumpkin stew
(1 RATING)
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!!
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prep time
cook time
4 Hr
method
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yield
8-10 servings
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 1 cup water
- 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 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons beef bouillon granules
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 - pumpkin (10-12 pounds)
How To Make pumpkin stew
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Step 1In a Dutch oven, brown meat in 2 tablespoons vegetable oil.
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Step 2Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours.
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Step 3Stir in bouillon and tomatoes.
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Step 4Wash pumpkin; cut a 6- to 8-inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside.
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Step 5Place pumpkin in a shallow sturdy baking pan. Brush outside of pumpkin with remaining vegetable oil.
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Step 6Spoon stew into pumpkin and replace the top.
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Step 7Bake at 325* for 2 hours or just until pumpkin is tender (Do not overbake)
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Step 8Serve stew from pumpkin, scooping out a little pumpkin 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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