Recipe|Pumpkin Stew

If you’re ever wanting to try contrasting flavors then pumpkin stew is the way to go. For some reason when the season gets a little freezing cold nothing soothes our body and soul like the smell and taste of pumpkin. If you are using this recipe to be somewhat of a show off for family and friends be sure and  serve the pumpkin stew from the cleaned pumpkin shell. ~~~Enjoy!

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola 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 beef bouillon granules
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pumpkin (10 to 12 pounds)
Chicken Pumpkin Stew (www.kidspot.co.nz)

Chicken Pumpkin Stew
(www.kidspot.co.nz)

Directions

  1. In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
  2. 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° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.

Source: Taste of Home

Don’t forget the fresh baked bread on the side!

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