PUMPKIN STEW RECIPE RECIPES

Name: Pumpkin Stew
Prep time: 2 h 30 min
Cook time: 2 h
Total time: 4 h 30 min
Yield: 10 servings.
Ingredients: 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)

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

Ingredients

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.

BEEF STEW WITH PUMPKIN (OR BUTTERNUT/ACORN SQUASH ...

Beef Stew with Pumpkin (or Butternut/Acorn Squash ... image

This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!

Provided by Gina

Categories Dinner

Total Time 140 minutes

Prep Time 20 minutes

Cook Time 120 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoons olive oil
1 1/2 cups chopped onion (from 1 large)
2 cloves garlic (chopped)
2 pounds beef chuck (cut in 1 inch cubes)
kosher salt and pepper (to taste)
1 tablespoon tomato paste
2 1/2 cups beef broth
1/4 cup red wine
1 teaspoons dried oregano
1 sprig fresh thyme
1 bay leaf
4 cups cubed pumpkin, (acorn or butternut squash, peeled and cut in 1-inch cubes)

Steps:

In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook 1 minute, until fragrant.
Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
Taste for salt and adjust as needed, discard bay leaves and serve.

Nutrition Facts : Calories 600 kcal, CarbohydrateContent 16 g, ProteinContent 46 g, FatContent 39 g, SaturatedFatContent 15.5 g, CholesterolContent 154 mg, SodiumContent 447.5 mg, FiberContent 2 g, SugarContent 7 g, ServingSize 1 3/4 cups

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