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    You are in: Home / Southern / Beef Stew in a Pumpkin Recipe
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    Beef Stew in a Pumpkin

    Beef Stew in a Pumpkin. Photo by Becky74

    1/1 Photo of Beef Stew in a Pumpkin

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    ratherbeswimmin''s Note:

    Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

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    Units: US | Metric


    1. 1
      In a Dutch oven, brown meat in 2 tablespoons oil.
    2. 2
      Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
    3. 3
      Cover and simmer for 2 hours.
    4. 4
      Stir in bouillon and tomatoes.
    5. 5
      Wash pumpkin; cut a 6 to 8 inch circle around top stem.
    6. 6
      Remove top and set aside; discard seeds and loose fibers from inside.
    7. 7
      Place pumpkin in a shallow sturdy baking pan.
    8. 8
      Spoon stew into pumpkin and replace the top.
    9. 9
      Brush outside of pumpkin with remaining oil.
    10. 10
      Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake).
    11. 11
      Serve stew from pumpkin, scooping out a little pumpkin with each serving.

    Ratings & Reviews:

    • on November 02, 2002


      Made this last weekend for a family get-together. You are so right, it makes a spectacular presentation. The stew was simple but very hearty. I didn't add any herbs but might consider adding some thyme and marjoram next time. Thanks for a splendid and festive meal for our family.

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    • on November 12, 2002


      I have always wanted to make beef stew in a pumpkin but have suffered from serious pumpkin phobia. With the help of my best friend, we conquered the big pumpkin together. I can't begin to describe how beautiful this looked and how delicious it smelled. The taste did not disappoint us either. We were all just amazed. We are going to make this a yearly tradition. Thanks so much.

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    • on November 09, 2009


      I highly recommend this recipe, not only is it brautiful (The oiled pumpkin appeared glazed into a the burnt sienna crayon colored) The flavor-Delicious-earthy and rustic. I added more stew beef than recipe stated, added 2 bay leaves, 1 tsp. ea, marjoram and thyme. Instead of ading the tomatoes and beef granules later I added them in the 1st 2 hours of simmering and added perhaps another cup of water due to the addtion of extra beef. In the initial step I ommited salt, thinking 2 Tbsp. of granules would be enough, it wasn't so, added that and a good enough amt. of gravy master since I prefer a darker stew. Only complaint I would say that there wasn't rich broth and cutting the pumpkin was a pain next time I'll take my DHs Sawzall (sp) to it. Fantastic recipe

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    Read All Reviews (9)


    Nutritional Facts for Beef Stew in a Pumpkin

    Serving Size: 1 (779 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 729.1
    Calories from Fat 316
    Total Fat 35.1 g
    Saturated Fat 12.6 g
    Cholesterol 118.0 mg
    Sodium 805.1 mg
    Total Carbohydrate 70.1 g
    Dietary Fiber 8.0 g
    Sugars 13.1 g
    Protein 39.7 g

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