About the Recipe
A fabulous fall stew! Recipe submitted by Kim Bruss.
2 Pounds beef stew meat, cut into 1-inch cubes
3 Tablespoons Vegetable Oil (Divided)
1 Cup Water
3 Large Potatoes, peeled and cut into 1-inch cubes
4 Medium Carrots, peeled and sliced
1 Medium Onion, chopped
1 Large Green Pepper, cut into 1/2 inch pieces (optional)
4 Garlic Cloves, minced (optional)
2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons Instant Beef Bouillon Granules
1 Can (14-1/2 ounces) Diced tomatoes, undrained
1 Pumpkin (10 - 12 pounds) Get a pumpkin that stands up fairly level and will fit into your oven!
In a Dutch Oven, or Large Fry pan, brown meat in 2 Tablespoons oil. Add the water, potatoes, carrots, onion, optional green pepper, garlic, salt and pepper. Cover and Simmer for 2 hours. Stir in the bouillon and tomatoes.
Wash the outside of the pumpkin. Cut a 6-8 inch circle around the top stem. Remove the top and set aside. Discard seed and loose fibers from inside the pumpkin. (The pulp or meat on the inside of the pumpkin bakes up and tastes excellent in the stew). Place the pumpkin in a shallow, sturdy baking pan. Spoon the stew into the pumpkin and replace the top. Brush the outside of the pumpkin shell with the remaining oil.
Bake at 325 degrees for 2 hours, or just until the pumpkin is tender (do not overbake). Serve stew from the pumpkin, scooping out some pumpkin with each serving.