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Pumpkin Stew in Baked Pumpkin

Name: Pumpkin Stew
Yield: 8-10 Servings
Ingredients: 3 tablespoons canola or vegetable oil, divided; 2 pounds beef stew meat, cut into 1-inch pieces; 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 teaspoons salt; 1/2 teaspoon pepper; 2 tablespoons beef bouillon granules; 1 can (14.5 ounces) diced tomatoes, undrained; 1 large pumpkin (10 &#8211 12 pounds)

Contributed by Barbara Singer

October 6, 20162752 days ago

Grocery stores, farmers markets and roadside stands are filled with pumpkins. So, I made another trip down the road to Miller's Farm Market to get a pumpkin and some fresh fruits and vegetables for a Pumpkin Stew.

Shopping at the local roadside stand has its benefits. Kathy, one of the helpful clerks, helped me get everything I needed. She picked out the perfect pumpkin for the stew and even helped me carry my goods to the car.

Back in the kitchen, I browned the meat and then peeled, sliced and chopped everything else before throwing it in to the Dutch oven and let it simmer. It smelled so good while it was cooking.

Finishing the stew inside the hollowed out pumpkin in the oven resulted in an awesome presentation of this tasty dish.

Some suggestions are to bake the stew in small pumpkins for individual servings or use pumpkins (baked or unbaked) as serving dishes for dips, chili, thick soups or side dishes.

Pumpkin Stew

8-10 Servings

Print Recipe

Ingredients

3 tablespoons canola or vegetable oil, divided
2 pounds beef stew meat, cut into 1-inch pieces
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 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14.5 ounces) diced tomatoes, undrained
1 large pumpkin (10 – 12 pounds)

Directions

Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add the meat and brown.
Add the water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours.
Stir in bouillon granules and tomatoes. Taste for seasoning and add more salt and pepper if necessary.
Preheat oven to 325°F.
Wash pumpkin and cut a 6 to 8 inch circle around top stem. Remove top and set aside. Scrape seeds and loose fibers from the inside (if you wish you can save the seeds to roast later).
Place the pumpkin in a large, shallow, sturdy baking pan. Brush the outside of the pumpkin and the top with the remaining 1 tablespoon of oil. Ladle the stew into the pumpkin and replace the top.
Bake for 2 hours or until the pumpkin is tender. Serve the stew from the pumpkin, scooping out a little pumpkin with each serving.

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About Barbara Singer

Cutco's Home Cook

Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.

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