1/1 Photo of Beef Stew in a Pumpkin
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.
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- 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
- 1In a Dutch oven, brown meat in 2 tablespoons oil.
- 2Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
- 3Cover and simmer for 2 hours.
- 4Stir in bouillon and tomatoes.
- 5Wash pumpkin; cut a 6 to 8 inch circle around top stem.
- 6Remove top and set aside; discard seeds and loose fibers from inside.
- 7Place pumpkin in a shallow sturdy baking pan.
- 8Spoon stew into pumpkin and replace the top.
- 9Brush outside of pumpkin with remaining oil.
- 10Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake).
- 11Serve stew from pumpkin, scooping out a little pumpkin with each serving.
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Nutritional Facts for Beef Stew in a Pumpkin
Serving Size: 1 (779 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 729.1
- Calories from Fat 316
- Total Fat 35.1 g
- Saturated Fat 12.6 g
- Cholesterol 118.0 mg
- Sodium 805.1 mg
- Total Carbohydrate 70.1 g
- Dietary Fiber 8.0 g
- Sugars 13.1 g
- Protein 39.7 g