Pumpkin Stew Recipe
- 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)
- 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.
1 cup: 324 calories, 11g fat (3g saturated fat), 57mg cholesterol, 1070mg sodium, 37g carbohydrate (9g sugars, 4g fiber), 23g protein.
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."
"I have been making this for almost 20 years now, and my family can't wait for it. I get a bigger pumpkin (wider, not taller) more of everything and have my whole family over"
"I have made this recipe since finding it in the Taste Of Home Magazine several years ago. My family looks forward to this every fall. It makes a wonderful presentation, and the taste is worth the extra time and effort to make it."
"I added some Montreal Seasoning to give it more flavor. Great Hit... my husband actually ate the leftovers (he hates leftovers)"
"I've made this recipe once or twice every fall for many years after finding it in a Taste of Home cookbook. My family loves it and it makes such a pretty presentation. I've shared this recipe with lots of friends over the years who love it as well."
"I made this few times and I absolutely love the pumpkin mixed in with the stew as you scrape it while serving. Excellent recipe for Halloween and Thanksgiving, or even on football Sunday."
"Been making this for Halloween for a couple of years and it is big hit. Just be really careful not to overcook the pumpkin. It is truly delicious."
"Awesome stew! Kids love it and request it every Halloween. I serve it in small pie pumpkins."
"I make this stew every autumn, as a good-bye to summer meal."
"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."
"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."
"Love this recipe. Have made it a few times."
"This was amazing! My family was a little worried about the pumpkin flavor being too much but it was by far the best stew we have ever had! The only thing that we did a little different was I used pork stew meat because my mother in law is allergic to beef, and as well as the beef cubes (not actual beef so she can handle it) I also used a teaspoon of chicken. This will definitely be a tradition in the family from now on!"
"It has become a tradition to make on Halloween"
"My husband and I made this last night and it was so delicious! We will definitely be making this stew an Autumn tradition!"
"I have made this recipe for the last four years in October when pumpkins are easiest to get, and have served it to many different people. I always send the recipe home with someone. It's fun, clever, and so very delicious! A big favorite in the fall and now the family expects it!"
"My husband and I love this. I couldn't believe the amount of flavor it had! I would love to make this again."
"This has become a favorite fall tradition in our home! We love this stew! I have also made it in the small sugar pumpkins and we've used those as our personal serving bowls. Fun and delicious!"
"my husband found this recipe in a church magizine years ago or one just kie it and he made it and we took it to church it was a big hit and it stayed hot until after church we love it"
"Well worth the effort."
"I've made this for years. Sometimes instead of cooking the stew in the pumpkin, I put everything in the crockpot and cook it on low all day. My grandkids say they pray for rain and cold so Nana will make that good stew."
"This is so tastey! I wish I could make it more often!"
"We have made this stew since we were married in 2001 and it is such a tradition that our children look forward to the fall just so we can eat pumpkin stew!"
"I've been making this recipe since it came out in '95. It is excellent! It has great flavor. The pumpkin added a special touch when my three kids were younger. Now they're adults so I just make the stew part. I also add more veges than needed so I have a lot of leftovers."
"I made this for a church supper when it was first on the cover of TOH and it was a big hit. I can't wait to make it again..."
"This stew is fantastic! I love it. Every year I try to make 1 dinner for family and 1 for friends. I can't wait for the pumpkins to come in. This has become a great family tradition ever since I first saw this recipe in Taste of Home. Pat O, Phoenix, Az."
"My grown daughter and I have made this together every year since I first saw it in Taste of Home. It has become a family tradition."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.