| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | lb | Beef stew meat, cut into 1-inch cubes |
| 3 | tb | Cooking oil, divided |
| 1 | c | Water |
| 3 | lg | Potatoes, peeled and cut into 1-inch cubes |
| 4 | md | Carrots, sliced |
| 1 | lg | Green pepper, cut into 1/2 inch pieces |
| 4 | Garlic cloves, minced | |
| 1 | md | Onion, chopped |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | tb | Instant beef bouillon granules |
| 1 | cn | (14 1/2 oz) tomatoes, undrained, cut up |
| 1 | Pumpkin (10 to 12 pounds) |
INSTRUCTIONS
Hello Betsy. I'm going to post a recipe I haven't tried but saw in the Oct/Nov '95 issue of "Taste of Home" It sounds as though you already know what stew recipe you're going to use, but I thought the procedure for serving it in a Pumpkin might be helpful. Good luck on your first party (which happens to be on my husbands birthday!) Lilia In a Dutch oven, brown meat in 2 TB 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 circle 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 325 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. Yield: 8 - 10 servings. Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 12:40:52 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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