- 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)
- 1. 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.
- 2. 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.
1 cup: 324 calories, 11g fat (3g saturated fat), 57mg cholesterol, 1070mg sodium, 37g carbohydrate (9g sugars, 4g fiber), 23g protein.
Oct 28, 2019This is a great recipe. I have made it for years. Instead of cooking in one large pumpkin, I put the stew in several small pumpkins. Each person then has there own pumpkin on there plate!!
Sep 27, 2019A hearty, fall-festive recipe! I opted to speed up cooking time and made this is in the pressure cooker with great results. It cooked up nicely with lots of flavor!
Jun 11, 2018My Mom came across your recipe when it was first published. She has made this for our family every single year at Halloween. Though my mother is gone now I continue this tradition for my own family and friends every single year. This is not only delicious and worth all the effort. It is something to look forward too when you see those beautiful pumpkins come out and a memory to treasure for the rest of time. Thank you so much for the meal and memories.
Oct 2, 2016
I have held onto this recipe since 1995, and never made it until now. Since I am cooking for one, I halved the recipe, with the exception of the canned tomatoes. I added a whole can of Italian tomatoes (because that is what I had on hand), added some fresh thyme that would have spoiled if I didn't use it, and for some strange reason I added about 1/2 tsp of Garam Marsala seasoning. (I am not one to improvise.) I cooked the stew, then put it in a small pumpkin, reserving any stew that didn't fit. I am so glad I finally made this after 21 years! Now, when my children and granddaughter come to visit, I know what I'm going to serve! So pretty, festive, and absolutely delicious.
Oct 3, 2015
This recipe was awesome!!!! I added butternut squash and a little more salt and pepper. It got done earlier than the whole 4 hour process. This was a hit,everyone loved it. It's definitely going to be our new fall tradition!!!!
Nov 1, 2014
FABULOUS! It makes the pumpkin taste just like stew.
Oct 30, 2014
This was soooo good!!!
Oct 29, 2014
I used this recipe when it first came out, for an event I catered. Everyone was thrilled as it made a spectacular presentation!
Oct 26, 2014
An excellent autumn meal for our family and our guests with a fun and seasonally-appropriate presentation. After reading other reviews, I also elected to reduce the cooking time to 1.5 hrs each in dutch oven and pumpkin. This worked out well for the vegetables, though I would have preferred the meat a little more tender. Speaking of veggies, I subbed turnips and a sweet potato for two of the three potatoes. I also deglazed the Dutch oven with a few glugs of red wine after browning the meat to add a bit of complexity. Have fun with this one. It seems to be rather forgiving.
Dec 31, 1969
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.