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Food Art Friday for September 18th
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Pumpkin Stew
Posted by Trish | Under Beef, Dinner Wednesday Oct 29, 2008 From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
| 2 lbs. beef stew meat, cut into 1″ cubes | 3 tbsp vegetable oil, divided | |
| 1 c. water | 3 large potatoes, peeled & cut into 1″ cubes | |
| 4 medium carrots, sliced | 1 large green pepper, cut into ½” pieces | |
| 4 garlic cloves, minced | 1 medium onion, chopped | |
| 2 tsp salt | ½ tsp pepper | |
| 2 tbsp instant beef bouillon granules | 14½ oz. diced tomatoes | |
| 1 pumpkin (10-12 lbs) |
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
