We enjoyed another very yummy dinner in a pumpkin!!
Thanks for sharing your recipe Eva!
Pumpkin Stew
A Taste of Home, Dec 2005
2 lbs beef stew meat, cubed
3 Tbsp vegetable oil
1 c. water
3 large potatoes, cubed
4 med. carrots, sliced
1 large green pepper, chopped
4 garlic cloves, minced
1 med. onion, chopped
2 tsp salt
1/2 tsp pepper
2 Tbsp beef bouillon
1 can diced tomatoes
1 pumpkin (10-12 lbs.)
In dutch oven, brown meat in 2 Tbsp of 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 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 shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees F. for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin iwth eash serving.
