Best 6 Beef Stew In A Pumpkin Recipes
Beef stew has always been a popular dish since it is easy to make and uses inexpensive ingredients. Many cultures and countries have their own version of beef stew. However, if you are looking for a unique and festive way to serve your beef stew, you need to try cooking it inside a pumpkin! Beef stew in a pumpkin is a delightful and impressive dish that is perfect for special occasions such as Thanksgiving or Halloween. The pumpkin adds a subtly sweet flavor to the stew, while the pumpkin shell makes for a dramatic presentation.
Let's cook with our recipes!
PUMPKIN HARVEST BEEF STEW
By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. -Marcia O'Neil, Cedar Crest, New Mexico
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.
Nutrition Facts : Calories 258 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 479mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
PUMPKIN STEW
This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!
Provided by Cathryn Gross
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
- Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
- Preheat oven to 325 degrees F (165 degrees C).
- Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
- Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g
PUMPKIN STEW
This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
BEEF STEW IN A PUMPKIN
I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.
Provided by Mirj2338
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Scrub pumpkin well.
- Heat 3 tablespoons oil in 5 quart casserole over medium heat.
- Add beef in batches to brown on all sides.
- Warm brandy, ignite and pour over beef.
- Transfer meat to platter and set aside.
- In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently.
- Add stock and madeira and bring to boil.
- Scrape sides and return meat and juices to pot.
- Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
- Cover, reduce heat to low and cook 15 minutes.
- Add potatoes and cook 15 minutes more.
- Stir in zucchini and cook 10 minutes more.
- Add corn, apricots and prunes and cook another 5 minutes.
- Keep stew warm on low heat while preparing pumpkin.
- Preheat oven to 375 degrees Fahrenheit.
- Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem!
- Scrape out seeds and string fibers from lid and base.
- Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
- Replace lid and bake pumpkin in roasting pan about 40 minutes.
- Pour juices from pumpkin into stew and stir well.
- Place stew into pumpkin and bake about 15 minutes longer.
BEEF STEW IN A PUMPKIN
Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.
Provided by ratherbeswimmin
Categories Stew
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 2 tablespoons oil.
- Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
- Cover and simmer for 2 hours.
- Stir in bouillon and tomatoes.
- Wash pumpkin; cut a 6 to 8 inch circle around top stem.
- Remove top and set aside; discard seeds and loose fibers from inside.
- Place pumpkin in a shallow sturdy baking pan.
- Spoon stew into pumpkin and replace the top.
- Brush outside of pumpkin with remaining oil.
- Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake).
- Serve stew from pumpkin, scooping out a little pumpkin with each serving.
HALLOWEEN PUMPKIN STEW
I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
- Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
- Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
- Pour mixture from the skillet into the pumpkin and replace lid.
- Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.
Nutrition Facts : Calories 751 calories, Carbohydrate 64.6 g, Cholesterol 136.2 mg, Fat 32.5 g, Fiber 6 g, Protein 57.2 g, SaturatedFat 18.4 g, Sodium 1795.4 mg, Sugar 14.8 g
Tips:
- Choose the right pumpkin: Select a sugar pumpkin or pie pumpkin that is firm and has a deep orange color. Avoid pumpkins that have blemishes or soft spots.
- Prepare the pumpkin properly: Cut the pumpkin in half and scoop out the seeds and pulp. Brush the inside of the pumpkin with melted butter or oil and sprinkle with salt and pepper.
- Brown the beef: In a large pot or Dutch oven over medium-high heat, brown the beef in batches. Remove the beef from the pot and set aside.
- Sauté the vegetables: In the same pot, add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add the liquids: Pour in the beef broth, red wine, and Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Return the beef to the pot: Add the browned beef back to the pot along with the potatoes, carrots, and parsnips. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the vegetables are tender.
- Season to taste: Taste the stew and adjust the seasoning with salt, pepper, and herbs as desired.
- Serve: Ladle the stew into bowls and serve with a side of bread or mashed potatoes.
Conclusion:
Beef stew in a pumpkin is a hearty and flavorful dish that is perfect for a fall or winter meal. The pumpkin adds a unique sweetness and flavor to the stew, and the beef and vegetables are cooked to perfection in the pumpkin's natural juices. This dish is sure to impress your family and friends, and it is a great way to use up leftover pumpkin after Halloween.
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