Pumpkin Stew

Submitted by: Mrs.Turkey on June 22, 2010

A beautiful fall dinner. The presentation on table is outstanding. Delicious and well liked.

Servings: 8-10 servings      Cook Time: 2 hours  


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)


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.

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