Pumpkin Stew

Recipe View 15 mins Sear the Beef: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and sear on all sides until browned. (Approximately 10-15 minutes)

Recipe View 2 hrs Build the Stew: Add the water, potatoes, carrots, green bell pepper, garlic, onion, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours, or until the beef is very tender. (Approximately 2 hours)

Recipe View 5 mins Enrich the Flavor: Dissolve the beef bouillon granules into the stew. Stir in the chopped tomatoes. (Approximately 5 minutes)

Recipe View 10 mins Prepare the Pumpkin: Preheat oven to 325 degrees F (165 degrees C). Cut a lid from the top of the pumpkin and scoop out the seeds and pulp. Place the pumpkin in a large baking pan.

Recipe View 5 mins Assemble and Bake: Fill the pumpkin with the beef stew mixture. Brush the outside of the pumpkin with the remaining 1 tablespoon of vegetable oil.

Recipe View 2 hrs Bake to Perfection: Bake in the preheated oven for 2 hours, or until the pumpkin is tender and the stew is bubbling. (Approximately 2 hours)

Recipe View 5 mins Serve with Flair: Carefully remove the pumpkin from the oven. To serve, scoop out portions of the stew along with some of the tender pumpkin flesh.