Beef stew in Pumpkin

Rustpot

New member

This is a recipe my daughter would cook for her School class, and the kids thought it was great.

Pumpkin Stew

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons cooking oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons / cube beef bouillon
1 can (14-1/2 ounces) tomatoes, untrained, cut up
1 pumpkin (10 to 12 pounds)

In a Dutch oven, brown meat in 2 tablespoons 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-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a Dutch oven. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Set pumpkin next to fire turning every so often, [Bake at 325° for 2 hours or just until the pumpkin is tender (do not over bake)]. Serve stew from pumpkin, scooping out a little pumpkin with each serving.
 

luvs

'lil Chef
Gold Site Supporter
that's a cute way of serving the soup! & the soup sounds delicious. could miniature pumpkins be used for individual bowls- 1 per guest~
thanks!
 
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