Pumpkin Stew You Have To Try

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Pumpkin Stew

"This is a wonderful autumn potluck dinner. Everyone will be very impressed with this thick pork stew made and served in a pumpkin shell! Use a ten- to-12 pound pumpkin; make certain now not to overbake!"

Ingredients :

2 pounds pork stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
three huge potatoes, peeled and cubed
four carrots, sliced
1 huge green bell pepper, chopped
four cloves garlic, minced
1 onion, chopped
2 teaspoons salt
half teaspoon ground black pepper
1 (14.Five ounce) can whole peeled tomatoes, chopped
2 tablespoons pork bouillon granules
1 sugar pumpkin

Instructions :

Prep : 25M	Cook : 8M	Ready in : 4H25M

Heat 2 tablespoons oil in a massive saucepan over medium-high warmth. Place red meat within the saucepan and cook dinner until frivolously brown. Mix within the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer about 2 hours.
Dissolve the bouillon into the beef mixture. Stir within the tomatoes.
Preheat oven to 325 stages F (one hundred sixty five ranges C).
Cut top off the pumpkin and cast off seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the red meat aggregate. Brush outside of the pumpkin with final oil.
Bake in the preheated oven 2 hours, or until gentle. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, prepare dinner it calmly, and make smooth-up less complicated.

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