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Ready to go into the oven. |
While I am not a huge stew fan, I do try to make this fall specialty at least once a year for my hubby who could probably enjoy it every week. It is a simple beef stew that is baked in a pumpkin and then served out of the pumpkin shell. I think that hubby likes the novelty of the pumpkin. I like that most of the mess is cleaned up before serving to company! We were sharing a meal with friends on Saturday night and I made hubby's stew. I was a little disappointed that it was more soup-like on Saturday night, but by Sunday it had thickened up and was a more traditional stew!
Pumpkin Stew
2 pounds beef stew meat, cut into 1 inch cubes
3 T vegetable oil, divided
1 c water
3 large potatoes, cut into 1 inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 med onion, chopped
2 tsp salt
1/2 tsp pepper
2 T instant beef bouillon granules
1 can (14 1/2 oz) diced tomatoes, undrained
1 pumpkin (10-12 lbs)
In a dutch oven, brown meat in 2 T oil. Add the water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in the bouillon and tomatoes.
Wash pumpkin. Cut a 6-8 inch circle around top stem. Remove top and set aside. discard seeds (and roast for a snack) and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outsides of pumpkin with remaining 1 T of oil.
Bake at 325* for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out some pumpkin with each serving.