The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pret...
2 pounds 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, 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) whole tomatoes, undrained, cut up
1 pumpkin (10 to 12 pounds)
- 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 to 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 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.
submitted by: AmyNoelle