Pumpkin Stew

Pumpkin Stew

62

"This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!"

Ingredients

4 h 25 m {{adjustedServings}} servings 592 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1085 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
  2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
  5. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
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Reviews

62
  1. 74 Ratings

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This is a neat recipe! The recipe doesn't give enough instructions though for non-experienced cooks, so here you go . . . cover the stew while it's being cooked on the stove, otherwise the liqui...

This was fabulous! I doubled the recipe for a party and used an 11 lb. French cooking pumpkin. I made the stew Friday night and baked it Saturday. It came out wonderful and the leftovers just...

this was great! stew tasted yummy and it looked awesome:) i didn't quite fill the pumpkin to the top with the stew, when i took it out of the oven it was full - must be it filled the rest of the...