We have started this new Halloween/Fall Tradition of making pumpkin stew. It is so much fun to see all the ingredients come together and to see everyone enjoy the stew. This stew served in a pumpkin really makes a great presentation and kids love that it comes in a real pumpkin. The other cool thing is you can draw a Jack-o-Lantern face on the pumpkin before you cover it in oil and bake it. The Face will still be on it when it comes out of the oven finished. Kids really love that!! I have included my recipe (I got a lot of request for it). Enjoy!!Pumpkin Stew
- 2 lb beef stew meat, cut into 1-inch cubes
- 3 Tbsp vegetable oil, divided
- 1 c water
- 3 lg potatoes, peeled and cut into 1-inch cubes
- 4 md carrots, sliced
- 1 lg green bell pepper, cut into 1/2-inch pieces
- 4 garlic cloves, minced
-1 bouquet garni (bundle of herbs: Thyme, Sage, Oregano, Chives, Bay, Basil, etc)
- 1/2 cup butter
- 1 md onion, chopped
- 1 container mushrooms (optional)
-1 can corn or fresh corn (optional)
-1 can green chilies (optional)
- 2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp beef bouillon granules
- 1 can(s) (14-1/2 ounces) diced tomatoes, undrained
- 1 pumpkin (10-12 pounds)
1. In a Dutch oven, brown meat in 2 tablespoons vegetable oil.
2. Add water, potatoes, carrots, green pepper, garlic, onion, corn, mushrooms, green chili, salt, pepper and bouquet garni. Cover and simmer for 2 hours.
3. Stir in bouillon and tomatoes and take out bouquet garni.
4. Wash pumpkin; cut a 6- to 8-inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside.
5. Place pumpkin in a shallow sturdy baking pan. Brush outside of pumpkin with remaining vegetable oil and butter inside of pumpkin.
6. Spoon stew into pumpkin and replace the top.
7. Bake at 325* for 2 hours or just until pumpkin is tender (Do not overbake)
8. Serve stew from pumpkin, scooping out a little pumpkin with each serving.