Thursday, July 9, 2009

Pumpkin Stew: Beautiful for fall ... thinking ahead.

This was so easy, and wonderful for a cold snowy day. I would love to make this for a pot luck sometime. Even though the stew looks kind of soupy in the second pic there, as soon as I put a spoon in it was a really thick and hearty stew.

I will definately do this again!!!

Pumpkin Stew

2 lb. Beef stew meat, cut into 1 inch cubes

3 T. veg. Oil, divided

1 c. cold water

3 Large potatoes, peeled and cubed

4 carrots, sliced

1 large green bell pepper, chopped

4 cloves garlic, minced

1 onion, chopped

2 t. salt

½ t. ground black pepper

1 can tomatoes, I used diced the recipe said whole

2 T. beef bouillon granules

1 sugar pumpkin

1. Heat 2 T oil in large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown.
2. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat, cover and simmer approx. 2 hours (I only did for 1 hour).
3. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
4. Preheat oven to 325 degrees
5. 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. Place top back on pumpkin wrapping the stem with aluminum foil. Brush outside of the pumpkin with remaining oil.
6. Bake in the preheated oven 2 hours or until tender (I cooked mine for 1.5 hours). Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

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