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Thursday, October 6, 2016

Pumpkin Stew cooked in the Pumpkin

1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper
1 Onion
4 Medium potatoes
3 Carrots
2 Cloves of Garlic
2 Sticks of Celery
1 15oz. can of diced tomatoes
2-3 cups Water
Salt to taste
Pepper to taste

Carve a hole in the top  of the pumpkin and remove seeds, and stringy insides.
Set pumpkin aside.
In a dutch oven brown 2 lbs of stew meat in oil.
Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes.
Add salt and pepper to taste.
Add 2 - 3 cups of water.
Let simmer for 1 hour.
Place pumpkin in shallow pan, and place stew inside pumpkin.
Brush the outside of the pumpkin with a light coating of oil.
Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender.
Serve wile hot.
Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.

recipe source here

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