Saturday, October 31, 2009

Pumpkin Stew

Are you ordering pizza tonight to scarf down while you pass out chocolate to the trick or treaters? Really? Lame. Really lame. There is still time to make something good. After all, it is Saturday, you have all afternoon to cook, because since you're a good parent like me, you have abdicated all responsibility for the young 'un's costumes to the young 'uns. It's good for them. Makes them use their little noggins to come up with something original using only duct tape and the leftover tulle from the wedding. Can you say "Mummy"?

So, while the little ones thrash about desperately trying to complete their costumes before sundown, pop this fun stew into the oven and you can pull it out just as the first little monsters show up at your door and demand protection money in the form of chocolate. And let's not even get into those of you who are too cheap to spring for anything better than a mini tootsie roll. Puhleeze. It's once a year. But then, who am I to judge? We live so far off the beaten path that I have never had a trick or treater darken my door. I have to go sit on a friend's porch, but not before we eat the traditional Halloween pumpkin stew. Grandma Foodie used to make it every year when I was a kid. But I'll bring a pumpkin roll and a bottle of wine with me to Priscilla's, so she'll be happy to see me. I might even bring her a bowl of pumpkin stew.

Pumpkin Stew

3 T vegetable oil
3 cloves minced garlic
2 chopped green peppers
2 chopped onions
2 lbs beef stew meat
2 chopped tomatoes
1 T sugar
1 1/2 tsp salt
2 pkgs frozen corn
3 diced potatoes
3 smallish sweet potatoes, diced
2 C beef bouillon
8 peach halves
1 medium pumpkin (if you can find  a pretty large pie pumpkin, they are sweeter and not stringy)
3 T butter
11/2 tsp salt

In a large dutch oven, brown garlic, peppers, onions, and stew meat in oil. Add tomatoes and salt. Simmer 20 minutes. Add corn, potatoes, sweet potatoes, bouillon, and peaches and simmer 40 minutes.

Brush inside of pumpkin with butter and sprinkle with salt. Add stew and put lid on and bake 45 minutes at 350 degrees or until pumpkin is tender.

1 comment:

Anonymous said...

Did you bring pumpkin stew or pumpkin roll? Prehaps I was too drunk to remember. The last thing I recall is a strange man with an Elmo live preserver running down the street with a hatchet in his hand.