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Baked Pumpkin Stew

Natalie Monson
  • minutes
  • Serves 4

INGREDIENTS

2 lb

– beef stew meat

3

medium – russet potato

4

medium – carrot

1

medium – onion

3 cloves

– garlic

2 tbsp

– olive oil

29 oz

– beef broth

14 1/2 oz

– diced tomatoes, canned

2 tsp

– Worcestershire sauce

1 tsp

– rosemary, dried

1 tsp

– oregano, dried

1/8 tsp

– salt

1/8 tsp

– black pepper, ground

8 lb

– pumpkin, raw