Pumpkin Stew Recipe:
With winter coming and the holiday season among us one of my challengers from my Challenge Group decided to put her carved pumpkin to good use! A special thanks to Vicki Cambell for sharing this DELICIOUS recipe us <3 and CONGRATS to her weight loss from the Challenge! Keep it Up Vicki!
Pumpkin Stew Recipe
1 pound cubed stew meat
3 cups V-8 juice
1 chopped onion
2 teaspoons low sodium beef bouillon
2 teaspoons minced garlic
1/2 teaspoon each dried basil and dried thyme
2 cups cubed red potatoes
2 cups baby peeled carrots
1 cup sliced celery
Flour to coat meat
2 tablespoons oil
Coat meat with flour, brown meat in 2 tablespoons oil in a large saucepan or dutch oven
Add V-8 juice, onion, bouillon, garlic,bail and thyme. Bring to boil.
For of top of the pumpkin and courtesan out the insides. Set the pumpkin in a large roasting pan.
Cup the inside of the pumpkin with the cooked meat mixture (include the juice).
Add the potatoes, carrots and celery.
Place roasting pan in the oven to bake at 300 degrees for 1-2 hours or until the potatoes and carrots are tender. Use a spoon and scrape off some pumpkin meat as you scoop out the stew-meat filing to eat. The pumpkin meat adds a nice flavor to the stew.
Enjoy. Yummy.
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