Autumn brings shorter days, crisp cool air, and pumpkins on neighborhood porches. As the weather cools down, serve your family autumn pumpkin stew to welcome the season.
The autumn pumpkin stew uses a sugar pumpkin. Sugar pumpkins, usually only 6 to 8 inches in diameter, are an excellent choice for cooking and baking applications. These smaller squashes have a firm, sweet flesh that is much smoother than that of larger pumpkins.
Ingredients for stew
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 1-cup water
- 3 large potatoes, peeled and cubed
- 4 carrots, sliced
- 1 large green bell pepper, chopped
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 2 tablespoons beef bouillon granules
- 1 sugar pumpkin
- 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 sugar 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.