Pumpkin Stew Good Recipes

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Pumpkin Stew

"This is a wonderful autumn potluck dinner. Everyone may be very inspired with this thick pork stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; make certain no longer to overbake!"

Ingredients :

2 pounds red meat stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
three large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
four cloves garlic, minced
1 onion, chopped
2 teaspoons salt
half of teaspoon ground black pepper
1 (14.5 ounce) can entire peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin

Instructions :

Prep : 25M	Cook : 8M	Ready in : 4H25M

Heat 2 tablespoons oil in a massive saucepan over medium-excessive warmness. Place red meat inside the saucepan and prepare dinner until evenly brown. Mix inside the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce warmth and simmer about 2 hours.
Dissolve the bouillon into the red meat combination. Stir in the tomatoes.
Preheat oven to 325 degrees F (165 levels C).
Cut pinnacle off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef combination. Brush outside of the pumpkin with final oil.
Bake inside the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with every serving.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it lightly, and make clean-up less difficult.

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