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!
- 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
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.