This special pumpkin stew is a meal our kids look forward to every Fall and has become one of our favorite Fall food traditions. This meal is a delicious and fun way to serve traditional beef stew.
Prep Time25 mins
Cook Time2 hrs
Total Time1 hr 25 mins
- 2 pound beef stew meat
- 3 medium russet potato
- 4 medium carrot
- 1 medium onion
- 3 clove garlic
- 2 tablespoon olive oil
- 29 ounce beef broth
- 14 1/2 ounce diced tomatoes, canned
- 2 teaspoon Worcestershire sauce
- 1 teaspoon rosemary, dried
- 1 teaspoon oregano, dried
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 8 pound pumpkin, raw
Cut beef stew meat into 1-inch cubes.
Peel and cube potatoes. Slice carrots. Dice onion, and mince garlic.
In a Dutch oven or large stock pot, saute onions and garlic in oil until soft. Add the stew meat and cook until brown.
Add beef broth, potatoes, carrots, tomatoes, Worcestershire sauce and spices. Cover and simmer for 2 hours.
Wash pumpkin; cut a circle around top stem. Remove top and set aside; clean out pumpkin with a large metal spoon.
Place pumpkin in a shallow sturdy baking pan. Ladle stew into pumpkin and replace top.
Brush outside of pumpkin with oil.
Bake at 325° for 1-2 hours or just until the pumpkin is tender (do not over-bake).
Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Calories: 523kcal | Carbohydrates: 67g | Protein: 44g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 811mg | Fiber: 8g | Sugar: 22g