This is one of my absolute favorite things to do in the fall — because it’s September, so in my mind, fall stuff is free game!
(In fact, check back next week for all kinds of fall events, Halloween activities, etc.)
But for today, consider making beef stew in a pumpkin. I’ve done this a few times now, and it has turned out perfectly each time! Enjoy!
Beef Stew in a Pumpkin
What you need:
1 8-10 inch diameter pumpkin
1/4 tsp pumpkin pie spice
2 pounds of stew meat, cut up into 1-inch cubes
3 TBS vegetable oil, divided
1 cup water
2 large potatoes, peeled and cut into cubes
1 package baby carrots, sliced
1 green pepper, diced
3 minced garlic cloves
1 onion, diced
2 tsp salt
1/2 tsp pepper
1 can diced tomatoes
2 TBS beef bouillon granules
What to do:
1. Heat 2 TBS oil in large saucepan. Brown stew meat.
2. Add water to saucepan. Mix in potatoes, carrots, green pepper, garlic, onion, salt, and pepper. Bring to a boil.
3. Reduce heat, cover, and simmer for 2 hours.
4. While the stew simmers, prepare the pumpkin. Cut off a lid for the pumpkin. Clean out strings and seeds. Keep lid.
5. Rub inside of pumpkin with pumpkin pie spice.
6. Rub outside of pumpkin with 1 TBS vegetable oil. Cover pumpkin stew with foil.
7. Preheat oven to 325 degrees.
8. Dissolve bouillon in the beef mixture. Stir in seasonings and tomatoes.
9. Fill the pumpkin with the beef mixture. Replace lid. Bake for 1 and a half hours or until pumpkin is tender. (You will have to move around the oven shelves to make things fit.) Do not overbake.
10. Serve by scraping some pumpkin into each serving.