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Pumpkin Stew

SUBMITTED BY: Cathryn Gross      PHOTO BY: mrs_marinara

"This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10 to 12 pound pumpkin; be sure not to overbake!"
PREP TIME  25 Min
COOK TIME  4 Hrs
READY IN  4 Hrs 25 Min
SERVINGS & SCALING
Original recipe yield: 8 - 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 3 tablespoons vegetable oil, divided
  • 1 cup water
  • 3 large potatoes, peeled and cubed
  • 4 carrots, sliced
  • 1 large green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped
  • 2 tablespoons beef bouillon granules
  • 1 sugar pumpkin

DIRECTIONS

  1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
  2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
  5. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by HOLLIE2
This is a neat recipe! The recipe doesn't give enough instructions though for non-experienced cooks, so here you go . . . cover the stew while it's being cooked on the stove, otherwise the liquid will cook off. Also, place the pumpkin top back on the pumpkin after it's filled, make sure the pumpkin stem is wet, and then cover the stem with tin foil.

43 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2003 by PEGZHERE
This was fabulous! I doubled the recipe for a party and used an 11 lb. French cooking pumpkin. I made the stew Friday night and baked it Saturday. It came out wonderful and the leftovers just got better and beter. Served with a crusty french bread to complete! Thanks for this great recipe - I will make it again.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2005 by ENRGRM
this was great! stew tasted yummy and it looked awesome:) i didn't quite fill the pumpkin to the top with the stew, when i took it out of the oven it was full - must be it filled the rest of the way with the pumpkin juice. very good recipe! thank you!

8 users found this review helpful


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Ragu
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 598

  • Total Fat: 27.8g
  • Cholesterol: 76mg
  • Sodium: 1078mg
  • Total Carbs: 63.2g
  •     Dietary Fiber: 7.7g
  • Protein: 29.5g

VIEW DETAILED NUTRITION

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