Friday, October 22, 2010

Pumpkin Stew Recipe

This is a recipe that was passed down to me from my mother.  Every year we eagerly looked forward to having stew in a pumpkin.  We would grow our own pumpkins and then use them for decorations and one special one for the stew!  It became a tradition and it still is till this very day.  Kids and adults enjoy the thought of stew being served out of a pumpkin.  It makes a wonderful Halloween tradition so why not give it a whirl this October and see if your family loves it as much as mine.
-2 lb. Beef Stew Meat                                  -2 tbsp. Oil
-1 1/2 Cup Water                                        -1 Lg. Onion, Chopped
-2 Cloves Garlic,Minced                              -2 Lg. Tomatoes,Chopped
-1tsp. Salt                                                    -1/2 Tsp. Pepper
-5 Potatoes,Peeled and Diced                      -2 Tbsp Butter, Melted
-1/4 Cup Dry Sherry                                    -1 Medium Pumpkin
-1(15 ounce Can Corn,Drained                      -1/2 Can Green Beans,Drained   
In a large pot,  brown the beef in oil.  Add the onions and garlic,  stirring until the onions are tender.  Add the tomatoes, salt,  pepper,  potatoes and water.  Bring to a boil then reduce heat and simmer while you prepare the pumpkin.
Remove top from the pumpkin and scoop out all the seeds and stringy fibers.  Make sure that you leave the pumpkin intact.  Brush inside of the pumpkin with butter. 
Preheat your oven to 325 degrees.  Place pumpkin in a shallow pan.  Spoon mixture into the pumpkin shell.  Bake for one hour.  Stir sherry,  corn,  and green beans into stew and continue baking for 1/2 an hour to one hour longer.  Making sure to not overcook the pumpkin as it may become very soft and split.  Carefully remove the pumpkin form the oven and let it cool down a little.  Serve with salad and garlic bread...enjoy!