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| *Use a 10 to 12 pound pumpkin; be sure not to over bake! Or one small pumpkin for each person. |
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| 1 |
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sweet pumpkin* (all pumpkins are not the same if you get a river pumkin it is pretty but NASTY) |
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| 2 lbs |
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beef stew meat, cut into 1 inch cubes |
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| 3 Tbs |
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vegetable oil, divided |
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| 1 cup |
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water |
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| 3 large |
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potatoes, peeled and cubed |
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| 4 |
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carrots, sliced |
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| 1 large |
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green bell pepper, chopped |
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| 4 cloves |
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garlic, minced |
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| 1 large |
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onion, chopped |
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| 2 tsp |
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salt |
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| 1/2 tsp |
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ground black pepper |
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| 1 14.5 oz |
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can whole peeled tomatoes, chopped or squished |
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| 2 Tbs |
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beef bouillon granules |
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| Directions |
| 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. Makes 8 servings |
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| Servings: 1 |
| Yield: (depends on number of pumpkins used and size) |
| Cooking time: 4 hours |
| Ready in: 4 hours and 30 minutes |
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| Recipe Source |
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Source: Paula ARG Kernachan
Being from a native american background we ate more root crops and gourds than most people do today. This is a great way to start using pumpkin :) any stew you like will go good in this. It will introduce your family to the idea slowly.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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