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Pumpkin Stew


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  • 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 pepper
  • 2 tablespoons beef bouillion granules
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pumpkin (10 to 12 pounds )


Servings 8


Step 1

In a Ducth 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 a 6- to 8-inch 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 re-place the top. Brush outside of pumkin with remaining oil. Bake at 325F. for 2 hours or just until the pumpkin is tender( do not over bake). Serve stew from pumpkin, scrooping out a little pumpkin with each serving. Yield 8 to 10 servings


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