Pumpkin Stew No ratings yet.

medium prep time 30 mins | cook time 4 hrs | SERVINGS 8


    2 lbs beef stew meat, cut into 1-inch cubes

    3 tbsp La Fe Vegetable Oil, divided

    1 cup water

    3 large potatoes, peeled and cut into 1-inch cubes

    1 cup La Fe Frozen Carrots 

    1 large green pepper, cut into 1/2-inch pieces

    4 garlic cloves, minced

    1 medium onion, chopped

    2 tsp salt

    1/2 tsp La Fe Black Pepper

    La Fe Sazon

    2 tbsp beef bouillon granules

    1 can (14-1/2 ounces) canned diced tomatoes, undrained

    1 pumpkin (10 to 12 pounds)



    In a Dutch oven, brown meat in 2 tablespoons of La Fe vegetable oil. Add water, potatoes, La Fe frozen carrots, green pepper, garlic, onion, La Fe sazon, salt and La Fe black pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around the top stem. Remove top and set aside; discard seeds and loosen fibers from inside.


    Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of the pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.