Beef Stew in a pumpkin Friday, October 27, 2017


I medium pumpkin
1 ½ lbs beef stew
2 TBSP cooking oil
3 to 4 potatoes
3 carrots cut into large pieces
1 medium onion, chopped
1 bell pepper, chopped
1 8 oz can tomato sauce
2 or 3 cups beef or chicken stock


Cut the top off the pumpkin and scrape out all seeds and pulp. In a heavy skillet, heat the oil and cook the onion until it is softened. Stir in the beef and brown, stirring. Add all remaining ingredients and stir to mix. Bring to a boil and spoon into the pumpkin. Replace the top and place on a baking sheet with sides. Place into a 350 deg oven. Bake about 1 ½ hours or until the pumpkin skin can be easily pierced with a thin knife. Scoop out the stew with pumpkin to serve.