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Pumpkin Stew




Source of Recipe


From ANGELMARIE to PURPLECHEF_FL


List of Ingredients




2 lbs beef stew meat, cut into 1 " cubes
3 T vegetable oil, divided
1 c water
3 lg potatoes, peeled and cut into 1 " cubes
4 med carrots, sliced
1 lg green pepper, cut into 1/2 " pieces
4 garlic cloves, minced
1 medium onion, chopped
2 t salt
1/2 t pepper
2 T beef bouillon granules
1 can (14 1/2 oz) whole tomatoes, undrained, cut up
1 pumpkin (10-12 lbs)

Recipe



In a Dutch oven, brown meat in 2 T of 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 6-8 inch circle
around top stem. Remove top and set aside; discard seeds and loose 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 degrees for 2 hrs or until the pumpkin is slightly tender. DO NOT
OVERBAKE!

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