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Pumpkin Stew

  • 2 lbs beef stew meat, cut into 1 inch cubes
  • 3 Tbs Canola oil, divided
  • 1 C water
  • 3 Large Potatoes, peeled and cut into 1 inch cubes
  • 4 medium carrots, sliced
  • 1 large green or red pepper cut into 1/2 inch pieces
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbs beef bouillon 
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 pumpkin (10-12 lbs)

1. In a Dutch oven, brown meat in 2 tbs of oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. 

2. Wash pumpkin, cut 6-8 inch circle around the top stem. Remove top and set aside; discard seeds and loosen fibers from inside.

3. 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 degrees or just until pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin each serving.

Serves 8-10


This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Pepper: Bell or Sweet, Pumpkin, Carrot, Potato, Beef,
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