Prep Time:
25 mins
Cook Time:
4 hrs 20 mins
Total Time:
4 hrs 45 mins
Servings:
8 to 10
Ingredients
Directions
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add beef; cook until evenly brown. Stir in potatoes, carrots, onion, bell pepper, water, garlic, salt, and black pepper; bring to a boil. Reduce heat; simmer, about 2 hours. Dissolve bouillon into beef mixture; stir in tomatoes.
Preheat the oven to 325 degrees F (165 degrees C).
Cut top off pumpkin, remove seeds and pulp, and transfer to a heavy baking pan. Fill pumpkin with beef mixture; brush outside of pumpkin with remaining 1 tablespoon oil.
Bake in the preheated oven until tender, 2 hours. Serve stew from pumpkin, scraping out some pumpkin flesh with each serving.
Nutrition Facts (per serving)
| 592 | Calories |
| 28g | Fat |
| 62g | Carbs |
| 29g | Protein |
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Calories
