SBM Pumpkin Stew
 
from: donna mosher, augusta, mt (taste of home) 
servings: 8 to 10 servings 
category: soup 
special: dutch oven 
 
2 lb.  beef stew meat, cut into 1-inch cubes
3 Tbsp  vegetable oil, divided
1 cup  water
3 large  potatoes, peeled and cut into 1-inch cubes
4 medium  carrots, sliced
1 large  green pepper, cut into 1/2 inch pieces
4   garlic cloves, minced
1 medium  onion, chopped
2 tsp  salt
1/2 tsp  pepper
2 Tbsp  beef bouillon granules
1 can  (14 1/2 ounces) diced tomatoes, undrained
1   pumpkin (10 to 12 pounds)
 
in a dutch oven, brown meat in 2 tablespoons oil. add water, potatoes, 
carrots, green pepper, garlic, onion, salt and pepper. cover and simmer 
for 2 hours. stir in bouillon and tomatoes. wash pumpkin; cut a 6 to 8 
inch circles around top stem. remove top and set aside; discard seeds and 
loose fibers from inside. place pumpkin in a shallow sturdy baking pan. 
spoon stew into pumpkin and replace the top. brush outside of pumpkin 
with remaining oil. bake at 325f for 2 hours or just until the pumpkin is 
tender (do not overbake). serve stew from pumpkin, scooping out a little 
pumpkin with each serving. recipe courtesy of sweet baby media 
 
 
 
 
over ***17,000*** recipes at sweet baby media's recipe web site 
http://www.sweetbabymedia.com/recipes/index.shtml 
 
-- 
(ID: 10579) Mirror: rec.food.recipes: Wed, Oct 8, 2003


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