At Elderberry Inn Bed and Breakfast you might find the cook making pumpkin stew for a special occasion. For this recipe, you will need a 10- to 12-pound edible pumpkin, such as a pie pumpkin. This stew is a taste of autumn and also makes a lovely presentation.
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons oil
2 pounds beef stew meat, cut into 1-inch cubes
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic
4 cups beef stock or stock made with beef flavored broth powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon oregano
1 1/2 pounds sweet potato, cubed
1 1/2 pounds white potato, cubed
1 cup chopped zucchini
3 chopped tomatoes
3 ears corn, kernels cut off
1 can (16 ounces) peaches
Sauté beef in oil. Add onion, pepper, garlic, beef stock, bay leaf, salt and oregano. Simmer 1 hour.
Add potatoes and cook for 15 minutes. Add zucchini and tomatoes. Cook 10 minutes.
Add corn and peaches. Cook 5 minutes.
Pour mixture into prepared pumpkin (while still in the sturdy baking dish). Bake at 350 degrees for 15 minutes with the lid on. Serve stew from the pumpkin, scooping out a little pumpkin with each serving.
Ease of Preparation: Moderate
Preparation Time: 40 min
Cook Time: 2 1/2 hr
Recipe By: Iowa Bed & Breakfast Innkeepers Association
From: Discover Iowa
Used with permission of Iowa Bed & Breakfast Innkeepers Association