Thursday, October 28, 2010

Recipe: Pumpkin Stew

Pumpkin Stew

Servings: 8-10

Ingredients:

  • 1 pound beef stew meat, cubed
  • 1 cup water
  • 3 large potatoes, peeled and cut into 1 inch cubes
  • 4 medium carrots sliced
  • 1 large green pepper, cut into ½ in pieces
  • 4 garlic cloves minced
  • 1 medium onion, chipped
  • 2 tsp salt
  • ½ tsp pepper
  • 2 tbsp instant beef bouillon granules
  • 1 14oz can tomatoes, undrained, cut up
  • 1 pumpkin (10 to 12 pounds)
  • 2 to 3 tbsp oil

Directions:

  1. In a dutch oven, brown the meat in 2 tablespoons oil.
  2. Add the water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.
  3. Cover and simmer for 2 hours.
  4. Stir in bouillon and tomatoes.
  5. Wash the pumpkin: cut a 6 to 8 inch circle around the top stem. Remove top and set aside: discard seeds and loose fibers from inside.
  6. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top.
  7. Brush outside of pumpkin with remaining oil. Bake at 325 degrees F for 2 hours or until the pumpkin is tender.
  8. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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