Pumpkin Prairie Stew in a Pumpkin

May 10, 2021 • 0 comments

Pumpkin Prairie Stew in a Pumpkin
This recipe was inspired by Matt and Michelle's pumpkin patch they started when they were first married. This was one of Michelle's requirements before she moved out to western, Kansas. Unfortunately, due to lack of water, the patch no longer exists.



2 lb. stew meat, cut into 1 inch cubes

3 T. vegetable oil, divided

1 c. water

3 lg. potatoes, peeled and cubed

4 carrots, sliced

1 lg. green bell pepper, chopped

4 cloves garlic, minced

1 onion, chopped

2 tsp. salt

½ tsp. ground black pepper

1 can whole peeled tomatoes (14.5 oz)

2 T. beef bouillon granules

1 sugar pumpkin


Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in a saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt, and pepper. Bring to a boil. Reduce heat and simmer for approximately 2 hours. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.

Pre-heat oven to 325°. Cut the top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with the remaining oil. Bake in the preheated oven for 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

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