Name: Pumpkin Stew
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Yield: 1
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) -

Recipe information

Cooking:

2 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Stew

1. 2 pounds beef stew meat, cut into 1-inch cubes -

2. 3 tablespoons canola oil, divided -

3. 1 cup water -

4. 3 large potatoes, peeled and cut into 1-inch cubes -

5. 4 medium carrots, sliced -

6. 1 large green pepper, cut into 1/2-inch pieces -

7. 4 garlic cloves, minced -

8. 1 medium onion, chopped -

9. 2 teaspoons salt -

10. 1/2 teaspoon pepper -

11. 2 tablespoons beef bouillon granules -

12. 1 can (14-1/2 ounces) diced tomatoes, undrained -

13. 1 pumpkin (10 to 12 pounds) -

How to cook deliciously - Pumpkin Stew

1. Stage

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 a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.

2. Stage

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.