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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
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