Recipe by ratherbeswimmin'
Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.
Top Review by Gail Blue Eyes
Made this last weekend for a family get-together. You are so right, it makes a spectacular presentation. The stew was simple but very hearty. I didn't add any herbs but might consider adding some thyme and marjoram next time. Thanks for a splendid and festive meal for our family.
- 907.18 g beef stew meat, cut into 1 inch cubes
- 44.37 ml vegetable oil, divided
- 236.59 ml water
- 3 large potatoes, peeled and cut into 1 inch cubes
- 4 medium carrots, peeled and sliced
- 1 large green pepper, cut into 1/2 inch pieces
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 9.85 ml salt
- 2.46 ml pepper
- 29.58 ml beef bouillon granules
- 411.06 g can diced tomatoes, undrained
- 4535.92 g pumpkin
Directions See How It's Made
- In a Dutch oven, brown meat in 2 tablespoons oil.
- Add water, potatoes, carrots, green peppers, 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 top stem.
- Remove top 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 325 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.