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8 servings
Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes3 tablespoons vegetable oil, divided1 cup water3 large potatoes, peeled and cubed4 carrots, sliced1 large green bell pepper, chopped4 cloves garlic, minced1 onion, chopped2 teaspoons salt1/2 teaspoon ground black pepper1 (14.5 ounce) can whole peeled tomatoes, chopped2 tablespoons beef bouillon granules1 sugar pumpkin
Instructions:
Heat 2 tablespoons oil in a large saucepan over medium-high heat.Place beef in the saucepan and cook until evenly brown.Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper.Bring to a boil.Reduce heat and simmer approximately 2 hours.Dissolve the bouillon into the beef mixture.Stir in the tomatoes.Preheat oven to 325 degrees F (165 degrees C).Cut top off the pumpkin and remove seeds and pulp.Place the pumpkin in a heavy baking pan.Fill the pumpkin with the beef mixture.Brush outside of the pumpkin with remaining oil.Bake in the preheated oven 2 hours, or until tender.Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
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