Pumpkin Stew55 Reviews
- Prep: 25 min
- Cook: 4 hr
- Ready In: 4 hr 25 min
“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!” - by Cathryn Gross
Original recipe yields 8 - 10 servings
- 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.
- Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
Amount Per Serving (8 total)
- 592 cal
- 27.9 g
- 61.9 g
Based on a 2,000 calorie diet
Reviews (55)Rate This Recipe
"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 liquid will..." See more cook off. Also, place the pumpkin top back on the pumpkin after it's filled, make sure the pumpkin stem is wet, and then cover the stem with tin foil."
"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 got b..." See moreetter and beter. Served with a crusty french bread to complete! Thanks for this great recipe - I will make it again."
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