Pumpkin Stew

Pumpkin Stew

This recipe is gluten free.


  • 1 1/2 lbs. cubed stew meat or round steak
  • 2 tbsp. oil
  • 1 cup water
  • 8 tiny onions
  • 2-3 potatoes, cubed
  • 4 carrots, peeled and sliced
  • 1 green pepper, cut in squares
  • 1 clove garlic
  • Salt and pepper
  • 2 tbsp. au jus or bouillon
  • 1 (15 oz.) can tomatoes
  • 1 lg. pumpkin


  1. Brown meat in oil. Add water, onions, potatoes, carrots, green pepper, garlic, salt and pepper. Simmer 25 minutes. Cut top from pumpkin. Clean. Sprinkle cavity with salt. Place in shallow but sturdy baking dish. A cake pan works well. Add au jus and tomatoes to stew. Pour all into pumpkin and replace top. Brush outside of pumpkin with oil and bake at 325 degrees for 2 hours. Serve from pumpkin, scooping out pumpkin with the stew.