Monday, October 25, 2010
Stew in a Pumpkin!!! SPPOOOOKKY DIINNER for Hallows Eve!
Well Halloween is on SUNDAY...so the kiddies will be doing all of their fun stuff on Saturday, and that saves some fun family time on Sunday.
I found this recipe a couple years ago and really wanted to try it for Halloween, but usually that day is SO CRAZY ...I haven't done it on the actual day...
This is so Yummy...make sure you scrape the sides as you serve so you get the pumpkin yummieness is with the stew...I think a couple cross-bones bread sticks will make this dinner EXTRA yummy! ...For desert, I probably will do something simple like dirt-with worms cake!
Happy Halloween! ( I will post pictures next week)
* 2 pounds beef stew meat, cut into 1 inch cubes
* 3 tablespoons vegetable oil, divided
* 1 cup water
* 3 large sweet potatoes, peeled and cubed
* 2 sliced Zucchini
* 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 teaspoon Rosemary
* 1 (14.5 ounce) can whole peeled tomatoes, chopped
* 2 tablespoons beef bouillon granules
* 1/2 cup Brown Gravy mix (or more for desired thickness)
* 1 sugar pumpkin or Hubbard Squash (we grew this enormous fella)
1. 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.
2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Cut top off the 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.
5. 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.