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Sep 24, 2013

Category:Autumn
Cuisine:American
Prep Time:Less than 2 hrs

Prep: 2-1/2 hours Bake: 2 hours Yield: 8-10 Servings

150

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270

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons canola oil, divided

1 cup water

3 large potatoes, peeled and cut into 1-inch cubes

4 medium carrots, sliced

1 large green pepper, cut into 1/2-inch pieces

4 garlic cloves, minced

1 medium onion, chopped

2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons beef bouillon granules

1 can (14-1/2 ounces) diced tomatoes, undrained

1 pumpkin (10 to 12 pounds)

Directions

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.

Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1,070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g protein.

Visibility: Everyone
Posted: Tuesday September 24, 2013, 4:25 am
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Author

Patsy D.
female, age 56, single, 1 child
Northampton, MA, USA
PATSY'S SHARES
Sep
24
(0 comments  |  discussions )
Prep Time: 15 Minutes\r\n\r\n\r\n\r\nCo ok  50 Minutes\r\n\r\n\r\n\r\n&n bsp;Ready In: 1 Hour 5 Minutes\r\n\r\n\r\n\r\n\r \n\r\n\r\n\r\n\"The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so pl...


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