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Pumpkin Stew

4

265 min

Pumpkin Stew

Pumpkin Stew Photo 1

Category

Beef Recipes

Time

265 min

Serving

8 persons

Calories

592

Rating

4.00★ (96)

Cuisine

Author: Victoria Buriak
This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!

Ingredients

  • beef stew meat: 2 pound (cut into 1-inch cubes)
  • vegetable oil: 3 Tbsp (divided)
  • water: 1 cup
  • potatoes: 3 piece (cubed)
  • carrots: 4 piece (sliced)
  • green bell pepper: 1 piece (chopped)
  • garlic: 4 clove (minced)
  • onion: 1 piece (chopped)
  • salt: 2 tsp
  • ground black pepper: 0.5 tsp
  • whole peeled tomatoes: 1 can (14.5 ounce can, chopped)
  • beef bouillon granules: 2 Tbsp
  • sugar pumpkin: 1 piece

Metric Conversion

Stages of cooking

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  1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
    Pumpkin Stew Photo 2
  2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
    Pumpkin Stew Photo 3
  3. Preheat oven to 325 degrees F (165 degrees C).
    Pumpkin Stew Photo 4
  4. 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 remaining oil.
    Pumpkin Stew Photo 5
  5. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
    Pumpkin Stew Photo 6

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