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!
Ingredients
- beef stew meat: 2 pound (cut into 1-inch cubes)
- vegetable oil: 3 Tbsp (divided)
- water: 1 cup
- potatoes: 3 piece (cubed)
- carrots: 4 piece (sliced)
- green bell pepper: 1 piece (chopped)
- garlic: 4 clove (minced)
- onion: 1 piece (chopped)
- salt: 2 tsp
- ground black pepper: 0.5 tsp
- whole peeled tomatoes: 1 can (14.5 ounce can, chopped)
- beef bouillon granules: 2 Tbsp
- sugar pumpkin: 1 piece
Metric Conversion
Stages of cooking
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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.
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Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
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Preheat oven to 325 degrees F (165 degrees C).
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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.
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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.
