Pumpkin Stew

8-10 Servings
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Ingredients

  • 3 tablespoons canola or vegetable oil, divided
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 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 (14.5 ounces) diced tomatoes, undrained
  • 1 large pumpkin (10 &#8211 12 pounds)

Directions

  1. Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add the meat and brown.
  2. Add the water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours.
  3. Stir in bouillon granules and tomatoes. Taste for seasoning and add more salt and pepper if necessary.
  4. Preheat oven to 325°F.
  5. Wash pumpkin and cut a 6 to 8 inch circle around top stem. Remove top and set aside. Scrape seeds and loose fibers from the inside (if you wish you can save the seeds to roast later).
  6. Place the pumpkin in a large, shallow, sturdy baking pan. Brush the outside of the pumpkin and the top with the remaining 1 tablespoon of oil. Ladle the stew into the pumpkin and replace the top.
  7. Bake for 2 hours or until the pumpkin is tender. Serve the stew from the pumpkin, scooping out a little pumpkin with each serving.

https://www.cutco.com/learn/pumpkin-stew-baked-pumpkin