As soon as we started seeing fresh pumpkins this year, the kids were begging me to make this stew. It has a long cook time, but it's easier than you think to prep and definitely worth the little bit of extra effort. I also love using this recipe when we need to take dinner to other people. It's hearty and beautiful to serve.
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 | 2 pounds beef stew meat, cut into 1-inch cubes |
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| 3 tablespoons canola oil, divided |
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| 1 cup water |
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| 3 large potatoes, peeled and cut into 1-inch cubes |
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| 4 medium carrots, sliced |
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| 1 large green pepper, cut into 1/2-inch pieces |
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| 1 medium onion, chopped |
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| | 2 tablespoons beef bouillon granules |
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| 1 can (14-1/2 ounces) diced tomatoes, undrained |
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| 1 pumpkin (10 to 12 pounds) |
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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 loosen
fibers from inside.
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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.
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