This pumpkin stew recipe is baked and served in the pumpkin. It’s a neat way to cook and serve this seasonal stew meal.
Your guests will be delighted!
Contributor: Becky Hogle
Ingredients:
1
10 – 12 pound pumpkin
2 lb.
Beef stew meat
2 tbs.
Oil
1
Bell Pepper
1
Onion
4
Medium potatoes
3
Carrots
2
Cloves of Garlic
2
Sticks of Celery
1
15oz. can of diced tomatoes
2-3 cups
Water
Salt to taste
Pepper to taste
Pumpkin Stew Recipe Directions:
Carve a hole in the top of the pumpkin. Remove the seeds and stringy insides.
Set pumpkin aside.
In a dutch oven brown 2 lbs. of stew meat in oil.
Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 – 15 oz. can of diced tomatoes.
Salt and pepper to taste.
Add 2 – 3 cups of water.
Let simmer for 1 hour.
Place pumpkin in shallow pan, and place stew inside pumpkin.
Brush the outside of the pumpkin with a light coating of oil.
Bake pumpkin and stew at 350° F for 2 hours, or until pumpkin is tender.
Serve wile hot.
Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.
Also see these great recipes:
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