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Pumpkin Stew
Ingredients

Ingredients:

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil, divided
  • 1 cup water
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 1 large green pepper, cut into ½-inch pieces
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 tablespoons beef bouillon granules
  • 1 can (14-½ ounces) diced tomatoes, undrained
  • 1 pumpkin (10 to 12 pounds)

This Halloween recipe from "Taste of Home" magazine was submitted by Donna Mosher of Augusta, Montana.
(8-10 servings)

Directions:

  1. In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Cristina’s Roasted Pumpkin Seeds
In a bowl, toss the pumpkin seeds with olive oil; season with salt and pepper.
Roast in oven (350°) until toasted. Top with: pomegranate seeds, scallions, jalapenos, crème fraiche or sour cream, and either pumpkin seed oil or walnut oil.

For more great "Taste of Home" recipes, go to www.tasteofhome.com.

Brunch Recipe Ideas
Brunch Recipe Ideas
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