Pumpkin Beef Stew
Pumpkin Beef Stew is a creative and fun way to serve a fall favorite! The pumpkin is both a soup tureen and an ingredient in this delicious stew! People smile when they see this fun and beautiful dish!
Equipment
- baking sheet
- Pastry brush
- Large dutch oven cooking pot
Ingredients
- 1 5-6 lb whole pumpkin
- 2 lbs beef stew meat
- ¼ cup cooking oil
- 1 medium onion sliced into ¼ inch wedges
- 3-4 carrots cut into ½ inch chunks
- 2-4 ribs celery cut into ½ inch chunks
- 3-4 potatoes cut into 1 inch chunks
- 2 quarts canned beef broth
- 1 Tbs. whole allspice
- 5-6 whole bay leaves
- ½ cup all-purpose flour
Instructions
Prepare the beef stew
- Brown the stew meat in cooking oil in a dutch oven cooking pot. Salt and pepper to season.
- When the meat is browned and the liquid from the meat is cooked away, add the onion, carrots, celery, potatoes, and beef broth.
- Place the allspice and bay leaves in an herb infuser and place the infuser in the stew.
- Bring the stew just to a boil on high, then turn the heat to low and simmer for about 45 minutes until the meat and vegetables are tender.
- To thicken the stew, take about a cup of the broth from the pot and slowly whisk in the flour. Pour this back into the stew and continue to simmer for a few minutes just until thickened.
Prepare the pumpkin
- While the beef stew is simmering, prepare the pumpkin.
- Hollow out the pumpkin and brush it all over inside and out with cooking oil.
- Place on a baking sheet and bake in the oven at 350° for about 45 minutes to 1 hour until fork tender.
- When the pumkin is fully cooked, carefully place it on a pretty serving platter.
- Then fill the pumpkin with the beef stew.
