Pumpkin Stew-posted for Raisin

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Yom Tov Dishes & Menus

View latest: 24h 48h 72h

shanie5

Tue, Sep 21 2010, 10:36 am

2 lbs beef stew meat-cut up
3 Tblsp veg oil-divided
1 cup water
3 large potatoes-peeled & cut up
4 carrots-sliced
1 green pepper-chopped
4 cloves garlic-minced
1 medium onion-chopped
2 tsp salt
1/2 tsp pepper
1 can diced tomamtoes-undrained
1 pumpkin-10-12 lbs

Brown meat in 2 Tblsp oil.

Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper.

Cover & simmer for 2 hours.

Wash pumpkin. Cut a circle out of the top-around the stem. Remove seeds and loose fibers from inside. Place pumpkin in a baking dish that can hold it-shallow but strong. spoon stew into pumpkin. put top back on pumpkin.

Brush outside of pumpkin with remaining oil.

Bake 325 for 2 hours or just until pumpkin is tender. (over baking will cause pumpkin to collapse).
Serve stew directly from pumpkin, scooping pumpkin from sides with each each serving.

Enjoy

Last edited by shanie5 on Tue, Sep 21 2010, 3:10 pm; edited 2 times in total

Amital

Tue, Sep 21 2010, 10:39 am

Can I humbly suggest you edit the name of the thread so it's more searchable?

Sounds yummy.

shanie5

Tue, Sep 21 2010, 11:05 am

Amital wrote:

Can I humbly suggest you edit the name of the thread so it's more searchable?

Sounds yummy.

done

ra_mom

Tue, Sep 21 2010, 11:52 am

This looks awesome shanie5, thanks!

shanie5 wrote:

Bake 325 for hours or just until pumpkin is tender.

How many hours is that?

Thanks again!

Annie

Tue, Sep 21 2010, 12:02 pm

what type of pumpkin should be used, one of the huge-ish ones that are all over the place these days, or a smaller cooking type pumpkin? We're thinking about this for simchas torah lunch.

Raisin

Tue, Sep 21 2010, 1:01 pm

yum, this looks great!

shanie5

Tue, Sep 21 2010, 3:10 pm

ra_mom wrote:

This looks awesome shanie5, thanks!

shanie5 wrote:

Bake 325 for hours or just until pumpkin is tender.

How many hours is that?

Thanks again!

oops-2 hours-I'll edit again

shanie5

Tue, Sep 21 2010, 3:12 pm

Annie wrote:

what type of pumpkin should be used, one of the huge-ish ones that are all over the place these days, or a smaller cooking type pumpkin? We're thinking about this for simchas torah lunch.

The fairly large ones. It has to be big enough for the stew to fit in, yet small enough to fit in your oven.

Someday, I want to try a bunch of smaller ones as individual servings, but havent done that yet.