Click here to advertise on CatholicCulture.org

Catholic Recipe: Pumpkin Stew

    INGREDIENTS

  • 2 lbs. beef stew meat, cut into cubes
  • 3 tbls cooking oil, divided
  • 1 cup water
  • 3 large potatoes, peeled and cubed
  • 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 tbls instant beef bouillon granules
  • 1 can (14-1/2 oz) tomatoes, undrained, cut up
  • 1 pumpkin (10-12 lbs.)
  • Details

  • Serves: 8 to 10
  • Prep Time: N/A
  • Difficulty: N/A
  • Cost: N/A
  • For Ages: n/a
  • Origin:

This is a great way to make use of pumpkins leftover from All Saints decorating.

DIRECTIONS

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 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.

Recipe Source: Taste of Home
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Renewal with God Behind Us: Man Determines All 10 hours ago
Introducing the Church Fathers July 27
Straws in the Wind July 25
Hans Urs von Balthasar on Renewal that Matters July 25
Wrongheaded diocesan legal defenses in abuse cases July 24

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21