Pumpkin Stew
Pumpkin Stew is an impressive dinner. Made with 2 lb. beef stew cubes, 3 t. oil, divided, 1 c. water, 3 lg. potatoes, cubed and 4 med. carrots, sliced, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In a Dutch oven, brown meat in 2 tablespoons of oil.
Add water, potatoes, carrots, green peppers, garlic, onion, salt and pepper.
Cover and simmer for 2 hours.
Stir in bouillon and tomatoes.
Wash the pumpkin, remove the 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 the outside of the pumpkin with the remaining 1 tablespoon of oil.
Bake at 325Β° for 2 hours or just until the pumpkin is tender.
Do not overbake.
Serve stew from the pumpkin, scooping out a little pumpkin with each serving.
Makes 8-10 servings.
π· Perfect Pairings
Complete your meal with these
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