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Pumpkin Stew

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.
Course Main Course
Cuisine American
Keyword Baked Pumpkin Stew
Prep Time 25 minutes
Cook Time 2 hours
Total Time 1 hour 25 minutes
Servings 6
Calories 523kcal


  • 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