Liturgical Year : Recipes : Pumpkin Stew

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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:

Food Categories

Main Course

Feasts

Thirty-First Sunday in Ordinary Time

Seasons

Ordinary Time

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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