BEEF STEW IN A PUMPKIN

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Beef Stew in a Pumpkin image

Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

Provided by ratherbeswimmin

Categories     Stew

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 13

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

Steps:

  • In a Dutch oven, brown meat in 2 tablespoons oil.
  • Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
  • Cover and simmer for 2 hours.
  • Stir in bouillon and tomatoes.
  • Wash pumpkin; cut a 6 to 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 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.

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