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Pumpkin Stew Recipe

Pumpkin Stew Recipe photo by Taste of Home

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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

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Pumpkin Stew Recipe

Prep: 2-1/2 hours Bake: 2 hours

Yield: 8-10 Servings

150 120 270

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

Directions

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.
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.

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

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Pumpkin Stew

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Reviewed on Oct. 11, 2011 by swatara

I make this stew every autumn, as a good-bye to summer meal.

Reviewed on Sep. 22, 2011 by jennywrenn

This recipe is awesome! I make it at least once a month in the fall when pumpkins are in season. Tastes really good if served in individual bread bowls.

One thing I have found - try looking for a 10 1/2" to an 11" high pumpkin when shopping for this recipe. That will help to determine the size pumpkin you will need.

Also, I found that this only serves approx. 5 (maybe 6) instead of 8-10.

Reviewed on Sep. 16, 2011 by ShellaLee

I made this years ago for a Halloween dinner. It was great. I added grated tart apples and nutmeg. Have a hard time finding the right size pumpkin.

Reviewed on Aug. 03, 2011 by charjody

Love this recipe. Have made it a few times.

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