Pumpkin Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
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 beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)
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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.
Wash pumpkin; cut to 6 to 8 in. circle around top stem.
Remove top and set aside; discard seeds and loosen fibers from inside.
Place pumpkin in a shallow sturdy baking pan.
Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil.
Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:2 1/2 hours prep 2 hours bake |
Personal
Notes: |
Personal
Notes: 1 cup: 324 calories, 11g fat (3g saturated fat), 57mg cholesterol, 1070mg sodium, 37g carbohydrate (9g sugars, 4g fiber), 23g protein.
We make this every year on Halloween. Family Tradition
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