Pumpkin Stew


  • 1 (14.5 ounce) can whole peeled tomatoes, chopped
  • 1 cup water
  • 1 large green bell pepper, chopped
  • 1 onion, chopped
  • 1 sugar pumpkin
  • ½ teaspoon ground black pepper
  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 2 tablespoons beef bouillon granules
  • 2 teaspoons salt
  • 3 large potatoes, peeled and cubed
  • 3 tablespoons vegetable oil, divided
  • 4 carrots, sliced
  • 4 cloves garlic, minced


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.Dissolve the bouillon into the beef mixture. Stir in the tomatoes.Preheat oven to 325 degrees F (165 degrees C).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.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.