Pumpkin Stew

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.