Pumpkin Stew
This if fun for the kids because they are eating out of the pumpkin. It always reminds me of Cinderella and her pumpkin coach.
Yield: 8-10 servings
Time: 5 hours (cooking and preparation time
Ingredients:
2 lbs beef stew meat, cut into 1-inch cubes
3 tbs cooking oil, divided
1 cup water
3 lg potatoes, peeled and cut into 1-inch cubes
4 med carrots, sliced
1 lg green pepper, cut into 1/2-inch pieces
4 clvs garlic, minced
1 med onion, chopped
2 tsp salt
1/2 tsp pepper
2 tbs instant beef bullion granules
1 can tomatoes (14 1/2 oz), undrained, cut up
1 pumpkin (10-12 lbs)
Instructions:
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- to 8- inch circle around the top stem, remove and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top.
Brush outside of pumpkin with remaining oil. Bake at 350 degrees 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.