CATEGORIES
Halloween

Savory Pumpkin Stew

Prep:
25 m
Cook:
4 h 0 m
Ready in:
4 h 25 m
Yum
Not only delicious but so stunningly attractive – this is just the recipe to cook for a cold evening!
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INGREDIENTS
Servings: 8
Beef stew meat
2 lbs., cut into 1-inch cubes
Vegetable oil
3 tbsp.
Water
1 cup
Potatoes
3, large, peeled, cubed
Carrots
4, sliced
Green bell pepper
1, chopped
Garlic
4 cloves, minced
Onion
1, chopped
Salt
2 tsp.
Ground black pepper
½ tsp.
Whole tomatoes
1 (14.5) oz. can, peeled, chopped
Beef bouillon granules
2 tbsp.
Sugar pumpkin
1
DIRECTIONS
  1. Add 2 tbsp. vegetable oil to a large saucepan and heat it over a medium-high heat.
  2. Add beef chunks to the saucepan and keep cooking until they become evenly brown.
  3. Add the next eight ingredients (from water to black pepper), mix well, and bring to a boil.
  4. Reduce the heat and keep simmering for about 2 hours.
  5. Place bouillon in the saucepan, too, and let it dissolve. Add tomatoes and stir well.
  6. Heat the oven to 325° F/165° C/Gas Mark 3.
  7. Cut the top of the pumpkin and discard pulp and seeds.
  8. Prepare a heavy baking pan and place the beef mixture in the pumpkin. Brush the outer side of the pumpkin with the rest of the oil.
  9. Bake for 2 hours or until the dish is tender. Serve and eat scraping some of the stew for each serving.
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