"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Stew Recipe

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This recipe for Pumpkin Stew, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
RoseAnn Hudson
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons cooking oil
1 cup water
3 large potatoes, peeled and cut into 1 inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 medium onion chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons instant beef bouillon granules
1 can ( 14 ounce) tomatoes
1 pumpkin ( 10-12 pounds) washed and discard seeds and loose fibers..cut a six inch circle around the top stem

Directions:
Directions:
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes.
Place Pumpkin in a shallow sturdy baking pan. Spoon stew in to pumpkin and replace the top.
Brush outside of pumpkin with remaining oil. Bake at 325 for at least 2 hours or just until the pumpkin is tender ( do not overbake).
Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is a tradition in my house usually enjoyed at Halloween time (or called THE STEW PARTY)
I six times the recipe for my whole family of 19 and some guests! I serve it in bowls with a hearty bread.

 

 

 

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