Pumpkin Stew
2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin
Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine. Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.
Wash the pumpkin. Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard. Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew. Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving. Yield: 8-10 servings.
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin
Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine. Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.
Wash the pumpkin. Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard. Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew. Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving. Yield: 8-10 servings.