PUMPKIN STEW RECIPES

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SLOW COOKED LAZY DAY BEEF STEW – INSTANT POT RECIPES



Slow Cooked Lazy Day Beef Stew – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 8 hours

Yield 3-4 servings

Number Of Ingredients 16

1 large onion (chopped)
3 garlic cloves (minced)
1 1/2 cups beef or chicken broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vinegar (any kind)
1 tsp salt
1/2 tsp pepper
1 - 1 1/2 lbs stew beef (fresh or frozen)
3 - 4 red-skinned potatoes (cut into 1 inch pieces)
2 - 3 carrots (cut into 1 inch pieces)
1 cup frozen peas
2 tbsp cornstarch
3 tbsp Water
2 tbsp chopped fresh parsley (optional)

Steps:

  • Add everything except peas, cornstarch, water and parsley to your Instant Pot.
  • Set to Slow Cook- 8 hours.
  • When cook time is finished, Add frozen peas (they will thaw using the residual heat).
  • Mix cornstarch and water to make a slurry and stir into the stew. Add as much or as little as needed to reach desired consistency.
  • Garnish with Parsley and enjoy!

PUMPKIN STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Stew Recipe: How to Make It - Taste of Home image

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

Total Time 04 hours 30 minutes

Prep Time 02 hours 30 minutes

Cook Time 02 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

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, FatContent 11g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 1070mg sodium, CarbohydrateContent 37g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 23g protein.

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PUMPKIN STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.9
Total Time 04 hours 30 minutes
Category Dinner
Calories 324 calories per serving
  • 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.
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