Pumpkin Stew

I got this recipe from my sister in laws mom. When you scoop it into your bowl and the get some of the cooked pumpkin, so good! This will be a new Halloween tradition.

 

2 lbs of stew meat, cut into 1 in. cubes

3 tbsp oil (divided)

1 cup water

3 large potatoes, peeled and cut into 1 in. cubes

4 medium carrots, sliced

1 large green pepper, cut into 1/2 in. pieces

4 cloves of garlic, minced

1 medium onion, chopped

2 tsp salt

1/2 tsp pepper

2 tbsp instant beef bouillon granules

1 can (14.5 oz) tomatoes, undrained, cut up

1 pumpkin (10 to 12 lbs)

In a dutch oven, brown meat in 2 tbsp 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 a 6 -8 in. circle around the stem. Remove seeds and loose fibers. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush the outside of the pumpkin with remaining oil.

Bake at 325 for 2 hours or until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

8-10 servings