"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Beef Stew in a Pumpkin Shell Recipe

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This recipe for Beef Stew in a Pumpkin Shell, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Irelan
Added: Wednesday, October 18, 2006


2 pounds beef stew meat
1 large onion
2 cloves garlic, minced
3T Oil
2 large tomatoes, chopped
1 large pepper, chopped
1T salt
½ tsp. pepper
1 tsp. sugar
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium pumpkin - about 6 pounds (or use 2 smaller ones)
butter or margarine, melted
¼ cup dry sherry
1 can corn
chopped parsley

Trim excess fat from beef and sauté with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, salt, pepper, sugar, potatoes and broth. Cover and simmer 1 ½ hours.
Meanwhile, cut top off pumpkin, scoop out seed and membrane. Brush inside of pumpkin with melted butter and sprinkle with salt and pepper.
Stir sherry and corn into stew and bring to a boil. Place pumpkin on a cookie sheet. Spoon the stew into pumpkin shell. Keep leftover stew in pot to reheat and replenish the pumpkin shell. Replace pumpkin top and put in oven and bake at 325˚ for 1 ½ to 2 hours or until pumpkin meat is tender. Place pumpkin on a serving platter and ladle out stew, scooping out some pumpkin with each serving. Garnish with chopped parsley. Yummy!

Personal Notes:
Personal Notes:
This recipe came from my good friend and neighbor, Jeri Steinbrenner. Jeri is a very kind and loving kind of friend and she often brings Don and I little surprises of “good things to eat”, like this stew. One night she came over with this beautiful stew that you actually cook in a pumpkin. We loved it and I snagged the recipe from her for this cookbook. I know you will all enjoy this one!




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