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Beef Stew in a Pumpkin

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“Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.”
READY IN:
5hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, brown meat in 2 tablespoons oil.
  2. Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
  3. Cover and simmer for 2 hours.
  4. Stir in bouillon and tomatoes.
  5. Wash pumpkin; cut a 6 to 8 inch circle around top stem.
  6. Remove top and set aside; discard seeds and loose fibers from inside.
  7. Place pumpkin in a shallow sturdy baking pan.
  8. Spoon stew into pumpkin and replace the top.
  9. Brush outside of pumpkin with remaining oil.
  10. Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake).
  11. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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