Recipe

Pumpkin Stew Recipe

Add Step-by-Step Photos	Alaskanmom / All my dishes 11 months, 4 weeks ago The credit for this recipe goes to Donna Mosher of Montana and was in an email I got from Taste Of Home, so Donna gets all the credit. This recipe is NOT mine, I have NOT tried it, but wanted to share it with all of you beings Thanksgiving will be h... More Prep:30m Cook:240m Servings:10	Alaskanmom
	beef veggies tomatoes pumpkin

Does this look good? Yeah! / Nope

Recent Gawkers

kaijavb

morninli

hollymay

thepiggs

usagirlu

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)

Directions

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.

Not quite what you're looking for? See more Soup And Stew / Misc

Or see more just like this