Pumpkin Stew Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons cooking 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 cloves garlic, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons instant beef bouillon granules
1 can (14 1/2 ounces) tomatoes, undrained, cut up
1 pumpkin (10 to 12 pounds)

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Directions:

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 loose fibers from inside.

Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees 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.

This recipe from CDKitchen for Pumpkin Stew serves/makes 8