This recipe can be changed with what is in the share or what you have on hand. I believe that the shares this week will have turnips so I will add those to my stew. I am thinking I would like to cut the chicken sausage into slices and brown and I will add that as well. Wine is optional, if left out add more broth as needed.
10 -12 lbs. pumpkin
2 lbs. beef stew meat
2 tablespoons oil
1 bell pepper, diced into large pieces 1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced tomatoes
2 cups beef broth or water
1 cup of white wine
salt and pepper
1 bay leaf (remove before serving)
A few sprigs of thyme
Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, herbs, broth, wine and water. Let simmer 1 hour. Remove the bay leaf.
Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and roast at 350°F for 2 hours or until the pumpkin is tender. Serve.
Scrape the sides of the pumpkin as you serve to add chunks of pumpkin onto each plate.
Adapted from: Food.comShare to Print