Beef Stew in a Pumpkin

(from saymyname’s recipe box)

I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

Source: Taste of Home

Serves 8 people

Categories: Beef, Main Dish, Stew

Ingredients

  • 2 lbs beef stew meat, cut into 1 inch cubes
  • 3 tablespoons vegetable oil, divided
  • 1 cup water
  • 3 large potatoes, peeled and cut into 1 inch cubes
  • 4 medium carrots, peeled and 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 (14 1/2 ounce) can diced tomatoes, undrained
  • 1 (10 lb) pumpkin

Directions

  1. In a Dutch oven, brown meat in 2 tablespoons oil.

  2. Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.

  3. Cover and simmer for 2 hours.

  4. Stir in bouillon and tomatoes.

  5. Wash pumpkin; cut a 6 to 8 inch circle around top stem.

  6. Remove top and set aside; discard seeds and loose fibers from inside.

  7. Place pumpkin in a shallow sturdy baking pan.

  8. Spoon stew into pumpkin and replace the top.

  9. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake).

  10. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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