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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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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:
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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