A beautiful fall dinner. The presentation on table is outstanding. Delicious and well liked.
Difficulty: Easy
Servings: 8-10 servings
Cook Time: 2 hoursIngredients
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons cooking 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 instant beef bouillon granules
1 can (14 1/2 ounces) tomatoes undrained, cut up
1 pumpkin (10-12 pounds)
Directions
In a dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours.
Stir in bouillon & tomatoes.
Wash pumpkin; cut a 6-to 8-inch circle around top stem. Remove top and set aside. Discard seeds and loose fibers from inside. Place pumpkin in a sturdy baking pan.
Spoon stew inside pumpkin and replace top. Brush outside of pumpkin with remaining oil.
Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin; scooping out a little pumpkin with each serving.
Categories: Beef, Main Dish, One Dish Meal, Other Soups & Stews, Presentation, Soups & Stews
Tags: Fall
Submitted by: twoturkey on June 22, 2010
Add Your Thoughts
You must be logged in to post a comment.