Pumpkin Stew
From alaskanmom 16 years agoIngredients
- 2 pounds beef stew meat, cut into 1-inch cubes shopping list
- 3 tablespoons vegetable oil, divided shopping list
- 1 cup water shopping list
- 3 large potatoes, peeled and cut into 1-inch cubes shopping list
- 4 medium carrots, sliced shopping list
- 1 large green pepper, cut into 1/2-inch pieces shopping list
- 4 garlic cloves, minced shopping list
- 1 medium onion, chopped shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon pepper shopping list
- 2 tablespoons beef bouillon granules shopping list
- 1 can (14-1/2 ounces) whole tomatoes, undrained, cut up shopping list
- 1 pumpkin (10 to 12 pounds) shopping list
How to make it
- 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.
- Here's the nutrional info they listed: Nutrition Facts: 1 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1,070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g protein.
People Who Like This Dish 4
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