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Halloween Stew in a Pumpkin

1 review
Servings 6 Prep Time 30 Minutes Cook Time 2 Hours


4 Tomatoes, peeled and diced
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
1.5 pounds Beef - Chuck Roast, cubed
2 Bell Pepper - Green, diced
2 cloves Garlic, minced
2 Onions, peeled and chopped
1 Tablespoon Vegetable Oil
2 Potatoes, peeled and diced
2 Potatoes - Sweet, peeled and diced
4 cups Vegetable Broth, (or water)
1/2 cup Peaches, diced
1 cup Corn
1 cup Pumpkin, diced (optional)
15 inches in diameter Pumpkin, scraped out and baked


In a large pot saute onions, garlic and beef in oil until meat is browned and onions are tender. Add all remaining ingredients, except whole pumpkin, to boil, reduce heat, and simmer until meat is tender (1.5 to 2 hours). while stew is cooking, cut lid sized piece from top of whole pumpkin, removed seeds and pulp and leave firm flesh intact. Preheat oven to 375, and steam pumpkin, with lid along side, in oven proof dish with 2 inches of water until tender but still firm (about an hour). Set pumpkin in a servicng dish, carefully fill with hot stew, and replace the lid. To serve, spoon out stew and carefully cut out inside of pumpkin flesh to serve with stew, if desired.

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