JACK O'LANTERN STEW
I first had this dinner 42 years ago when I went to my first Halloween Party. It was originally called Grandma's Stuff in a Pumpkin, but that doesn't sound very scary. When my own kids started having Halloween parties, I began making this for them, with a little tweaking. I have also bought small pumpkins and made individual servings for each child at the party, it doesn't take that much longer to do, and the kids loved drawing the faces on their pumpkins and watched while I did the carving. My oldest son is now 21, and starting a cooking career - last October he called me and begged for this recipe. This is now a 3rd generation favorite- and who knows- may be passed onto more.
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
- While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
- Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.
MEXICALI BEEF STEW IN PUMPKIN SHELL
I used to love this recipe. I found it on one of those little cards that the grocery store keeps in racks in the entryway. But, my tastes have changed and matured, so it's NOT a favorite anymore, but it has tremendous nostalgia value AND the pumpkin shell idea is priceless. Once, we took this to our friend's house for dinner (the pumpkin makes travel INCREDIBLY easy), and the kids were amazed that we'd get to eat out of a pumpkin. And, something to note for other recipes -- if done properly, the pumpkin will insulate the food for HOURS.
Provided by Nicole Bredeweg @nikkitten
Categories Beef
Number Of Ingredients 11
Steps:
- In Dutch oven, heat oil over medium-high heat until hot. Add beef, onions, and garlic; brown beef evenly. Pour off drippings. Add broth and salsa. Return beef; bring to a boil. Reduce heat; cover tightly and simmer 1-½ hours, stirring occasionally.
- Meanwhile, cut top off pumpkin; scrape out fibers and seeds. Approximately 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.
- Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
- Dissolve cornstarch in water. Stir in cornstarch mixture; cook and stir 2 minutes or until thickened and bubbly. Stir in tomatoes and olives. Remove from heat; let stand, covered, 5 minutes. Ladle into Pumpkin Shell.
- ***Note - I realize that the pumpkin seems like a fanciful touch, but it will keep the stew hot for hours!
COMFORTING BARLEY & PUMPKIN BEEF STEW
There's nothing more comforting than a bowl of beef stew-unless, of course, it's a bowl of steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best-a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 9 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.
Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
BEEF STEW IN A PUMPKIN
I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.
Provided by Mirj2338
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Scrub pumpkin well.
- Heat 3 tablespoons oil in 5 quart casserole over medium heat.
- Add beef in batches to brown on all sides.
- Warm brandy, ignite and pour over beef.
- Transfer meat to platter and set aside.
- In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently.
- Add stock and madeira and bring to boil.
- Scrape sides and return meat and juices to pot.
- Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
- Cover, reduce heat to low and cook 15 minutes.
- Add potatoes and cook 15 minutes more.
- Stir in zucchini and cook 10 minutes more.
- Add corn, apricots and prunes and cook another 5 minutes.
- Keep stew warm on low heat while preparing pumpkin.
- Preheat oven to 375 degrees Fahrenheit.
- Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem!
- Scrape out seeds and string fibers from lid and base.
- Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
- Replace lid and bake pumpkin in roasting pan about 40 minutes.
- Pour juices from pumpkin into stew and stir well.
- Place stew into pumpkin and bake about 15 minutes longer.
PUMPKIN STEW
This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!
Provided by Cathryn Gross
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
- Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
- Preheat oven to 325 degrees F (165 degrees C).
- Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
- Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g
PUMPKIN SHELL BEEF STEW
Make and share this Pumpkin Shell Beef Stew recipe from Food.com.
Provided by mplsgirl
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pan suitable for stew, cook garlic, onion, and beef in oil until meat is browned. Add tomatoes, geeen pepper, sugar, apricots, beef broth, sweet potatoes, baking potatoes, and some salt and pepper.
- Cover and simmer 1 hour.
- Preheat oven to 325.
- Meanwhile, cut top off of pumpkin. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle with salt and pepper.
- Once the hour has passed, stir sherry and corn into stew and pour stew into pumpkin shell.
- Place pumpkin shell on baking sheet and bake 1 hour, or until pumpkin meat is tender.
- Place pumpkin in large serving bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
Nutrition Facts : Calories 957.6, Fat 53, SaturatedFat 20.2, Cholesterol 172.9, Sodium 389.2, Carbohydrate 67.5, Fiber 8.3, Sugar 21.5, Protein 47.5
CAZUELA DE VACA (BEEF AND PUMPKIN STEW)
This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.
Provided by damasio
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
- Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
- Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 34.6 g, Cholesterol 48.1 mg, Fat 10.6 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 161.4 mg, Sugar 7.3 g
PUMPKIN HARVEST BEEF STEW
By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. -Marcia O'Neil, Cedar Crest, New Mexico
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.
Nutrition Facts : Calories 258 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 479mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
PUMPKIN STEW
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
Time 4h30m
Yield 10 servings.
Number Of Ingredients 13
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, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
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BEEF PUMPKIN STEW RECIPE » THE THIRSTY FEAST
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Reviews 85Calories 650 per servingCategory Soups
- Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
- In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
- Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.
- Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.
STEW IN A PUMPKIN SHELL - JAMIE GELLER
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Servings 6Total Time 2 hrsCategory Main, Dinner
- Trim any excess fat from beef. Heat the oil in a stock pot and add the onion, garlic and meat. Cook just until the meat is browned.
- Add the tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour.
- Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with evoo and sprinkle lightly with salt and pepper.
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