Pumpkin Stew
Here you go Ladies, the Pumpkin Stew recipe!
This is a favorite for us this time of year!
2 pounds beef stew meat (cut up into pieces)
1/2 teaspoon pepper (or to taste)
1 large onion, chopped
1 teaspoon honey
2 cloves garlic, minced
1 cup dried apricots (I cut these up into tiny pieces)
3 tablespoons oil
3 white potatoes, peeled and diced
2 large tomatoes chopped (I just get the cans with the tomatoes already chopped),
3 sweet potatoes, peeled and diced
1 medium pumpkin
1 large green pepper, diced
Melted butter or margarine
2 to 3 teaspoons salt or to taste
1 1/2 cups of frozen corn
2 cups beef or vegetable broth
Select pumpkin that will set straight and firm. Cut meat into 1/2 inch cubes. Brown Meat, onion and garlic in hot oil in large heavy pot. Add tomatoes, green pepper, salt, pepper, honey apricots, white and sweet potatoes and broth. Cover and simmer 1 hour. Meanwhile, cut off top of pumpkin and discard. Scoop out seeds and stringy portion. Brush inside with melted butter and sprinkle with salt and pepper. Stir corn into stew and carefully ladle into pumpkin shell (if all stew won’t fit into pumpkin, cook separately over low heat until tender and use it to refill pumpkin at time of serving). Place pumpkin in shallow baking dish and bake at 325 degrees for 1 hour or until pumpkin and meat are tender.
Carefully transfer pumpkin to a large serving dish, if desired. At table carefully ladle stew out of pumpkin, scooping out pumpkin meat along with each serving
Side note: I make this the day before. I just leave it in the pot I made it in over night. Then the next day when its time put it into the pumpkin to warm up in the oven. This will take awhile because your stew is cold. So instead of heating it up in the pumpkin, I just heat it up in the pot its in and then add to the pumpkin.
The pumpkin is more for looks than anything!!
This is a favorite for us this time of year!
2 pounds beef stew meat (cut up into pieces)
1/2 teaspoon pepper (or to taste)
1 large onion, chopped
1 teaspoon honey
2 cloves garlic, minced
1 cup dried apricots (I cut these up into tiny pieces)
3 tablespoons oil
3 white potatoes, peeled and diced
2 large tomatoes chopped (I just get the cans with the tomatoes already chopped),
3 sweet potatoes, peeled and diced
1 medium pumpkin
1 large green pepper, diced
Melted butter or margarine
2 to 3 teaspoons salt or to taste
1 1/2 cups of frozen corn
2 cups beef or vegetable broth
Select pumpkin that will set straight and firm. Cut meat into 1/2 inch cubes. Brown Meat, onion and garlic in hot oil in large heavy pot. Add tomatoes, green pepper, salt, pepper, honey apricots, white and sweet potatoes and broth. Cover and simmer 1 hour. Meanwhile, cut off top of pumpkin and discard. Scoop out seeds and stringy portion. Brush inside with melted butter and sprinkle with salt and pepper. Stir corn into stew and carefully ladle into pumpkin shell (if all stew won’t fit into pumpkin, cook separately over low heat until tender and use it to refill pumpkin at time of serving). Place pumpkin in shallow baking dish and bake at 325 degrees for 1 hour or until pumpkin and meat are tender.
Carefully transfer pumpkin to a large serving dish, if desired. At table carefully ladle stew out of pumpkin, scooping out pumpkin meat along with each serving
Side note: I make this the day before. I just leave it in the pot I made it in over night. Then the next day when its time put it into the pumpkin to warm up in the oven. This will take awhile because your stew is cold. So instead of heating it up in the pumpkin, I just heat it up in the pot its in and then add to the pumpkin.
The pumpkin is more for looks than anything!!
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