Pumpkin Stew Baked in a Pumpkin
Ingredients 1 10-12 lb. pumpkin 2 lb. beef stew meat 2 tablespoons oil 1 bell pepper 1 onion 4 medium potatoes 3 carrots 2 cloves garlic 2 stocks celery 1 can (15 oz.) diced tomatoes 2 - 3 cups water Salt and pepper to taste Directions Carve a whole in the top of the pumpkin and remove seeds, and stringy insides. Set pumpkin aside. In a Dutch oven brown 2 lbs. of stew meat in oil. Add 1 bell pepper (sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes (cubed), 3 carrots (cubed), 2 cloves of garlic (diced), 2 sticks of celery (sliced), 1 15 oz. can diced tomatoes. Add salt and pepper to taste. Add 2 - 3 cups of water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside of pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin at 350 degrees F. For 2 hours, or until pumpkin is tender Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
