How about some Pumpkin Stew on a cold autumn evening? This delicious dish is perfect, especially during the Halloween season. Pumpkins are still available all over the Bluegrass.
Pumpkin Stew in the Shell
- 1 10 to 12 pound pumpkin
- 2 lb. Beef stew meat (can substitute with chicken)
- 2 tbsp oil
- 1 Bell Pepper
- 1 Onion
- 4 medium potatoes
- 3 to 4 carrots
- 2 cloves of garlic
- 2 to 3 sticks of celery
- 1 15 oz can of diced tomatoes
- 2-3 cups water
- Salt and Pepper to taste
- 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.
- 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 wile hot.
- Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.