Friday, October 2, 2009

Pumpkin Stew

2-lbs beef stew meat, cubed
3 tbs cooking oil, divided
1 c water
3 large potatoes, peeled, cubed into 1" pieces
4 med carrots, peeled, and cut into thick coins
1 large green pepper, cut into 1/2" pieces
4 garlic cloves, minced
1 med onion, chopped
2 tsp salt
1/2 tsp pepper
2 tbs instant beef bouillon granules
1 14.5-oz can tomatoes, DO NOT drain, mashed up a bit
1 10-12 lb pumpkin

Brown meat in 2 tbs oil. Add water, potatoes, carrots, green pepper, garlic, onion, and salt & pepper. Cover and simmer for 2 hrs. Stir in bouillon and tomatoes. Wash pumpkin and trim 6-8 inch circle around stem. Remove seeds and fibers. Place pumpkin in a sturdy shallow baking dish or baking sheet with sides. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours, or until pumpkin is tender. DO NOT OVER BAKE. Serve stew from pumpkin, scraping out the pumpkin into the stew.

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