**Originally posted on Oct. 23, 2009**
I have had a Taste of Home magazine insert for years. It’s the same insert from where I got my pumpkin pancake recipe and pumpkin cake recipe. I make both of those every fall.
I have been dying to make the pumpkin stew recipe but just haven’t got up the nerve or carved out the time to do it. Well, this fall, I told myself, “This will be the year that I make this stew!”
And I did. 🙂 And a fun, festive meal it was!
First you have to partially cook the stew.
You will need:
2 lbs. beef stew meat, cut into 1 in. cubes
3 TBS. vegetable oil, divided (I used olive oil)
1 cup water
3 large potatoes, peeled and chopped into 1 in. cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2 in. pieces
4 garlic cloves, minced
1 med. onion chopped
2 tsp. salt
1/2 tsp. pepper
2 TBS. beef bouillon granules
1 can diced tomatoes, undrained
1 pumpkin—about 10 lbs.
** In Dutch oven ( I just used a big pot) brown meat in 2 TBS oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. The directions say to cover and simmer for 2 hours, but that was way too long in my opinion—maybe an hour would be sufficient. Stir in bouillon and tomatoes.
While the stew is simmering, you will need to wash pumpkin then cut a 6 to 8 in. circle around the stem. Remove top and set aside. Remove seeds and loose fibers. 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 degrees for 2 hours or just until the pumpkin is tender. ( Do not over bake) Serve stew straight from the pumpkin, and if you like, scoop out a little of the pumpkin with each serving.
All done! My pumpkin was a smidge too big, but it still worked.
The stew was delicious!