Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 1 : 30
US/Metric: [convert to metric]
Ingredients
- 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 sliced
- 1 large green pepper cut into 1/2-inch pieces
- 4 garlic cloves minced
- 1 medium onion chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons beef bouillon granules
- 1 can (14-1/2 ounces) whole tomatoes, undrained, cut up
- 1 pumpkin (10 to 12 pounds)
Preparation
In a Dutch oven, brown meat in 2 tablespoons 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 to 6 to 8 in. 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 top. Brush outside of pumpkin with remaining oil. Bake at 325 for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
