The stew recipe that I use is a simple favorite that a friend shared with me WAY back in my college days that I still love. It calls for:
1 lb. stew meat (or round steak cubed)
4-5 potatoes cubed
4-5 carrots peeled and chunked
1 onion chopped (or 1 pkg. onion soup mix)
1 can cream of mushroom soup
1 can milk or water
I also add in sliced mushrooms and chunks of zucchini and water chestnuts.... yum!
And of course, salt and pepper and seasonings to your liking...
The trick is to throw the stew ingredients in the slow cooker in the morning. It will just cook and make your house smell good all day long. Cut a nice wide lid on the top of a basketball sized-ish pumpkin at some point during the day and clean out the guts really well. About an hour and a half before serving, line a cookie sheet with foil, (makes for easy clean up!!) put the pumpkin on the tray, dump the already cooked stew into the pumpkin, put the top back on, and bake it in the oven at 375 degrees until the pumpkin is soft. Scoop out the cooked pumpkin with the stew to serve.
Enjoy!
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This looks really yummy, Mel! I'm glad you're blogging!
ReplyDeleteDang I missed the dinner invite. Oh well sure looks good.
ReplyDeleteWhat's the approximate time it takes for the pumpkin to get soft? I'm going to make this but need to be able to plan times out.
ReplyDeleteMelinda, it takes about 1 - 1 1/2 hours if the stew is already hot. It kind of depends on the size and thickness of the pumpkin. It might take up to 2 hours if it's a big fat guy... After it's cooked, you can let it sit with the lid on the pumpkin to keep it warm for a while, but after a bit the pumpkin starts to smoosh because it's so soft.
ReplyDeleteIt would be fun to do it in little sugar pumpkins, personal sized, don't you think? :)
ReplyDelete