Pumpkin Stew Recipe
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons canola 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) diced tomatoes, undrained
- 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 loosen 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. Yield: 8-10 servings.
Reviews for Pumpkin Stew
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"The stew was very tasty!! But next time I will cut down on the cooking time both in the dutch oven stage and the baking stage. Things cooked much quicker than I expected. The pumpkin got a little soft."
"This is a great stew recipe. But I found it taste just as good without the pumpkin."
"I make this every year the Sunday before Halloween. I do not add green pepper but I do add a handful of spinach and some cumin and montreal steak seasoning to give it a kick."
"I have been making this for almost 20 years now, and my family can't wait for it. I get a bigger pumpkin (wider, not taller) more of everything and have my whole family over"
"I have made this recipe since finding it in the Taste Of Home Magazine several years ago. My family looks forward to this every fall. It makes a wonderful presentation, and the taste is worth the extra time and effort to make it."