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Pumpkin Stew Recipe

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This recipe for Pumpkin Stew is from Moore Than Just A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. beef stew meat, squared
3 Tbsp. cooking oil, divided
1 c. water
3 lg. potatoes, peeled and cubed
4 med. carrots, cubed
1 lg. green peppers, chopped
4 garlic cloves, minced
1 med. onion, chopped
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. instant beef bouillon granules
1-14 1/2 oz. can tomatoes, drained and chopped
1 med. pumpkin (10-12 lbs.)

Directions:
Directions:
In a Dutch oven or a large kettle on stove, brown meat in 2 tablespoons of oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer 2 hours. Stir in bouillon and tomatoes. Wash pumpkin, cut a 6-8 inch circle around stem. Remove top set aside, discard seed and loose fibers from inside. Place pumpkin in a shallow sturdy, baking pan. Sppon stew into pumpkin and replace the top. Brush the outside of pumpkin with remaining oil. Bake at 325º for 2 hours or until 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

 

 

 

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