Pumpkin stew

This is a fantastic autumn potluck dish that’s sure to impress. Serve this hearty beef stew in a 10-12 pound pumpkin shell for a unique touch. Just be careful not to overbake the pumpkin!

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
½ teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin

Directions

Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add beef and cook until browned.
Mix in water, potatoes, carrots, green bell pepper, garlic, onion, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 2 hours.
Dissolve the bouillon into the beef mixture and stir in the tomatoes.
Preheat the oven to 325°F (165°C).
Cut the top off the pumpkin, then remove the seeds and pulp. Place the pumpkin in a heavy baking pan.
Fill the pumpkin with the beef mixture and brush the outside with the remaining oil.
Bake in the preheated oven for 2 hours, or until the pumpkin is tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Serve this delicious stew straight from the pumpkin for a unique and festive presentation. The tender pumpkin adds a rich, earthy flavor to the hearty beef stew. It’s a perfect centerpiece for any autumn gathering. Enjoy!