Food Friday - hearty pumpkin stew

October 30, 6:20 AMLexington Gardening ExaminerBobbi Rightmyer

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Hearty Pumpkin Stew

(Photo copyright Taste of Home)

Looking for an easy meal for your Halloween party or to have for supper before Trick-or-Treating?  This recipe for Hearty Pumpkin Stew is festive and fits the bill.

Hearty Pumpkin Stew

Ingredients:

• 1 10 - 12 pound pumpkin
• 2 lb. Beef stew meat
• 2 tbs. Oil
• 1 Bell Pepper
• 1 Onion
• 4 Medium potatoes
• 3 Carrots
• 1/2 bag frozen peas
• 2 Cloves of Garlic
• 2 Sticks of Celery
• 1 15oz. can of diced tomatoes
• 2-3 cups Water
• Salt to taste
• Pepper to taste

Directions:

• Carve a hole 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 in 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 of diced tomatoes.
• Add salt and pepper to taste.
• Add 2 - 3 cups of water.
• Let simmer for 1 hour.
• Remove from heat and add peas.
• Place pumpkin in shallow pan, and place stew inside pumpkin.
• Brush the outside of the pumpkin with a light coating of oil.
• Bake pumpkin and stew at 350 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.

This recipe is adapted from Taste of Home.