- 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)
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pumpkin Stew
"I have held onto this recipe since 1995, and never made it until now. Since I am cooking for one, I halved the recipe, with the exception of the canned tomatoes. I added a whole can of Italian tomatoes (because that is what I had on hand), added some fresh thyme that would have spoiled if I didn't use it, and for some strange reason I added about 1/2 tsp of Garam Marsala seasoning. (I am not one to improvise.) I cooked the stew, then put it in a small pumpkin, reserving any stew that didn't fit. I am so glad I finally made this after 21 years! Now, when my children and granddaughter come to visit, I know what I'm going to serve! So pretty, festive, and absolutely delicious."
"I love, Love, LOVE this dish! Oh gosh.. Here's what I did. I didn't have a dutch oven, so I put all of the ingredients in the slow cooker. I also cut the pumpkin up and put chunks of it in with the other stew ingredients. I cooked it over low for 6 hours and it was great. This would make a great fall dish but it's great all winter! You could also sub in butternut squash instead of pumpkin if you didn't have it."
"This recipe was awesome!!!! I added butternut squash and a little more salt and pepper. It got done earlier than the whole 4 hour process. This was a hit,everyone loved it. It's definitely going to be our new fall tradition!!!!"
"FABULOUS! It makes the pumpkin taste just like stew."
"This was soooo good!!!"
"I used this recipe when it first came out, for an event I catered. Everyone was thrilled as it made a spectacular presentation!"
"An excellent autumn meal for our family and our guests with a fun and seasonally-appropriate presentation. After reading other reviews, I also elected to reduce the cooking time to 1.5 hrs each in dutch oven and pumpkin. This worked out well for the vegetables, though I would have preferred the meat a little more tender. Speaking of veggies, I subbed turnips and a sweet potato for two of the three potatoes. I also deglazed the Dutch oven with a few glugs of red wine after browning the meat to add a bit of complexity. Have fun with this one. It seems to be rather forgiving."
"The stew was very tasty!! But next time I will cut down on the cooking time both in the dutch oven stage and the baking stage. Things cooked much quicker than I expected. The pumpkin got a little soft."
"This is a great stew recipe. But I found it taste just as good without the pumpkin."
"I make this every year the Sunday before Halloween. I do not add green pepper but I do add a handful of spinach and some cumin and montreal steak seasoning to give it a kick."