Today is Halloween, and it’s a tradition at our house to make Pumpkin Stew. Yummy warm comfort food! The hardest part about this recipe is getting the pumpkin ready. It does take a little bit of work and some advanced planning.
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| Pumpkin Stew |
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| Brown Meat |
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| Simmering Stew |
Pumpkin Stew
1-2 lbs. stew meat cut into 1 inch squares
3 tbsp vegetable oil, divided
3 c. water
3 large potatoes, peeled and cubed
4 carrots, sliced
4 cloves garlic, minced
Bay leaf
Bay leaf
2 tsp salt
½ tsp ground pepper
2 tbsp beef bouillon granules
1 can stewed tomatoes
1 can green beans
1 can beef bullion (optional if you prefer a brothier stew)
1 can beef bullion (optional if you prefer a brothier stew)
1 pumpkin
Heat 2 tbsp oil in a large saucepan over medium high heat. Place beef in pan and cook until brown. Add in the water, potatoes, carrots, pepper, salt, bay leaf, and garlic. Bring to a boil, then simmer for an hour. During the last 15 minutes, add the bullion, tomatoes, and green beans to the saucepan.
While that’s cooking, cut the top off the pumpkin and remove the seeds and pulp.
Preheat oven to 325° F. Put the pumpkin on a heavy baking pan. Fill the pumpkin with the stew and brush the outside of the pumpkin with the remaining oil.
Bake in oven for two hours or until tender. Serve from the pumpkin.
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| Pumpkin Stew |
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| Pumpkin Stew |
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