Pumpkin pot beef stew

Yield: 1 servings

Measure Ingredient
1 tablespoon Vegetable oil
1½ pounds Boneless lean beef cubes,
Trimmed & cut in 1" cubes
1 medium Onion, chopped
1 Stalk of celery, diced
2 Cloves garlic, minced
½ teaspoon Black pepper
2 cans Beef broth
1 can Whole tomatos, drained and
Chopped
2 Bay leaves
5 cups Pumpkin flesh, cut into 1"
Cubes
1 Sweet potato, peeled and
Diced
1 White potato, peeled and
Diced
2 teaspoons Beef-flavor bouillon
Granules
½ teaspoon Chili powder
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
¼ cup Water
3 tablespoons All-purpose flour

Heat the vegetable oil in a large soup pot. Add the beef, onion, celery, garlic, and pepper. Cook, stirring occasionally, until the meat is browned on all sides, about 8 to 10 minutes. Drain off the excess fat. Add the broth, tomatos, and bay leaves. Bring to a boil, then reduce the heat and cover the pot. Simmer for 1 hour, or until the meat is tender.

Stir in the pumpkin, sweet potato, white potato, bouillon granules, and the spices. Bring the soup back to a boil, reduce the heat, over and simmer for 45 minutes, until the vegetable are tender. Remove and discard the bay leaves.

In a separate mixing bowl, whisk together the flour and the water until the flour is fully dissolved. Add the flour mixture to the pot, stirring constantly until thickened, about 3 to 5 minutes.

Lade the soup into either a serving bowl, or prepared pumpkin shell.

If serving in a pumpkin shell, use oven mitts to place the filled pumpkin in a 13x9x2-inch baking pan. Fill the pan with ½ inch of water and bake in 350-degree oven for 15 minutes until the pumpkin is warmed and the soup is hot.

NOTE: To serve this recipe in a pumpkin shell, after cutting off the lid from the top of the pumpkin and scooping out the seeds and stringy flesh, hollow out pumpkin's interior, making sure the shell remains at least ½ inch thick.

(Unfortunately the serving size is not listed!) Nutritional analysis per serving: Calories 447; protein 22 grams, carbohydrates 18.3 grams, fat 31⅘ grams, cholesterol 78⅒ mg; dietary fiber 2⅘ grams; sodium 498 grams.

From: Randy Roller

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