Pumpkin Stew Recipes

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.

Steps:

• In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.

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.

Steps:

• Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
• Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
• Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.

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 6-8 inch circle around top stem.
• Remove top and set aside; discard seeds and loose fibers from inside.
• Place pumpkin in a shallow sturdy baking pan.
• Spoon stew into pumpkin and replace the top.
• Brush outside of pumpkin with remaining oil.
• bake at 325 degrees 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.

Steps:

• Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm.

Steps:

• 1. 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 to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
• 2. 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. Yield: 8-10 servings.
• 3. Nutritional Facts 1 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1,070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g protein. Originally published as Pumpkin Stew in Taste of Home October/November 1995, p37
• 4. Original Recipe and Picture come from: Taste of Home, Recipe via: Donna Mosher, Augusta, Montana. http://www.tasteofhome.com/Recipes/Pumpkin-Stew I have slightly adjusted this to my own tastes.

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.

Steps:

• Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
• Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
• Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
• Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
• Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
• Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
• Pour mixture from the skillet into the pumpkin and replace lid.
• Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

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.