Beef Stew in a Pumpkin

ratherbeswimmin''s Note:

Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

• Total Time: 5 hrs
• Prep Time: 1 hrs
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 2 lbs beef stew meat, cut into 1 inch cubes
• 3 tablespoons vegetable oil, divided
• 1 cup water
• 3 large potatoes, peeled and cut into 1 inch cubes
• 4 medium carrots, peeled and sliced
• 1 large green pepper, cut into 1/2 inch pieces
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons beef bouillon granules
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 lb) pumpkin

Directions:

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

Reviews

[Gail Blue Eyes]

Made this last weekend for a family get-together. You are so right, it makes a spectacular presentation. The stew was simple but very hearty. I didn't add any herbs but might consider adding some thyme and marjoram next time. Thanks for a splendid and festive meal for our family.

[Laylagirl]

I have always wanted to make beef stew in a pumpkin but have suffered from serious pumpkin phobia. With the help of my best friend, we conquered the big pumpkin together. I can't begin to describe how beautiful this looked and how delicious it smelled. The taste did not disappoint us either. We were all just amazed. We are going to make this a yearly tradition. Thanks so much.

[lets.eat]

I highly recommend this recipe, not only is it brautiful (The oiled pumpkin appeared glazed into a the burnt sienna crayon colored) The flavor-Delicious-earthy and rustic. I added more stew beef than recipe stated, added 2 bay leaves, 1 tsp. ea, marjoram and thyme. Instead of ading the tomatoes and beef granules later I added them in the 1st 2 hours of simmering and added perhaps another cup of water due to the addtion of extra beef. In the initial step I ommited salt, thinking 2 Tbsp. of granules would be enough, it wasn't so, added that and a good enough amt. of gravy master since I prefer a darker stew. Only complaint I would say that there wasn't rich broth and cutting the pumpkin was a pain next time I'll take my DHs Sawzall (sp) to it. Fantastic recipe