Pumpkin Stew

July 24, 2006

Pumpkin Stew


10-12 pound pumpkin that will fit in your oven
4 tablespoons margarine or butter or equivalent
1/2 cup of sugar or equivalent other sweetener
2 pounds beef cut in 1 inch cubes (I have never used beef, I usually use eggplant or tofu, chicken can be used or some combination of things)
oil for browning above
4 cups beef stock or (2 cups bouillon and 2 cups water) (I use veggie broth usually or chicken broth can be used too)
1 cup drained plum tomatoes (canned)
1/2 teaspoon oregano
1 bay leaf
1 teaspoon salt
pepper to taste
1 1/2 pounds yams, peeled and cut in 1/2 inch cubes
1 1/2 lbs. white potatoes, peeled and cut in 1/2″ cubes
1/2 green pepper, chopped
1 cup onions, chopped
1/2 teaspoon garlic, minced
1/2 pound zucchini cut in 1 inch rounds
3 ears of corn cut in 1 inch rounds or 1 can of corn
8 canned peach halves (syrup rinsed off)

Preheat oven to 375 degrees. Cut off top of pumpkin and scoop out insides. Rub inner shell with butter/margarine and sugar. Cover pumpkin with top, set in oven in shallow baking pan for 45 min. ’til tender but resistent. Brown beef or chicken in oil in large skillet (or tofu and whatever combination you wish to use). Remove beef and cook onion, green pepper, garlic for 5 min. Pour in beef or veggie stock. Return beef/chicken/eggplant to skillet. If you use tofu, I usually put that in again about 10 minutes from the end of the cooking in the pot as it really doesn’t need to be cooked so long. Add tomatoes, oregano, bay leaf, salt and pepper. Cover and simmer for 15 minutes on low. Add potatoes. Cover and cook for 15 minutes. Add zucchini. Cover and cook for 10 minutes. Add corn and peaches. Cover and cook for 5 minutes. Pour into pumpkin and put lid on and bake 15 minutes. Serve in pumpkin. Be sure to scrape the inside of the pumpkin into the stew when you serve it.

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