Pumpkin Stew
Ingredients
- 3 tablespoons vegetable oil, divided
- 2 pounds beef stew meat, cut into 1 inch cubes
- 3 large potatoes, peeled and cubed
- 1 onion, chopped
- 1 cup water
- 4 carrots, sliced
- 1 large green bell pepper, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons beef bouillon granules
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 1 sugar pumpkin
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Instructions
- Heat 2 tablespoons oil in a large saucepan over medium-high heat; add beef and cook until evenly brown. Mix in potatoes, onion, water, carrots, green bell pepper, garlic, salt, and pepper; bring to a boil. Reduce heat and simmer, about 2 hours. Dissolve bouillon into beef mixture; stir in tomatoes.
- Preheat oven to 325 degrees F (165 degrees C).
- Cut top off pumpkin and remove seeds and pulp; transfer to a heavy baking pan. Fill pumpkin with beef mixture. Brush outside of pumpkin with reserved oil.
- Bake in the preheated oven until tender, 2 hours. Serve stew from the pumpkin, scraping out some pumpkin meat with each serving.
Source
Original recipe: View Original