Hi everyone! Well, like I said before, tis the season of the pumpkin and I love celebrating this wonderful, versatile little vegetable…. fruit…. no vegetable, Anywho, it is so delicious and there are so many recipes! My mom made this for the family last week. It is a recipe my sister shared with her. So marvelous!
I love how the color of the pumpkin deepens after it comes out of the oven. Just look at that beautiful, burnt orange color, isn’t it lovely!
I hope you enjoy this recipe as much as my family and I did. It really is a great recipe to feed a crowd. So here it is, ENJOY!
2 lbs beef stew meat, cut into cubes
3 tbsp vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green pepper, chopped
4 cloves garlic, chopped
1 onion, chopped
2 tsp salt
1/2 tsp black pepper
1 (14.5 Oz) can whole tomatoes, chopped
2 tbsp beef bouillon granules
1 10-12 lb pumpkin
Heat 2 tbsp of the oil in a large saucepan over med-high heat. Place beef in pan and cook until evenly browned. Mix in the water, potatoes, carrots, bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer 2 hours.
(A hint of pumpkin pie spice would be delicious in this stew)
Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Preheat oven to 325 F.
Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with the remaining oil.
Bake in the preheated oven for 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving. Serves 8.
Recipe found at www.allrecipes.com.