Harvest Beef Stew in a Roasted Pumpkin
Delight your guests with this vibrant and savory Harvest Beef Stew served in a beautifully roasted pumpkin. This dish not only showcases the warmth of fall with its rich flavors and hearty ingredients but also adds an exceptional touch to your table. The meltingly tender beef combines with seasonal vegetables and aromatic herbs, enveloped by the sweet, soft pumpkin flesh, creating a unique and festive dining experience. Perfect for autumn gatherings, family dinners, or holiday celebrations, this stew is sure to impress.
8-10 servings
Servings
250
Calories
13
Ingredients
Ingredients
beef stew meat
2 lbs (cut into 1-inch cubes)
vegetable oil
3 tablespoons (divided)
water
1 cup
potatoes
3 large (peeled and cut into 1-inch cubes)
carrots
4 medium (peeled and sliced)
green pepper
1 large (cut into 1/2-inch pieces)
garlic cloves
4 (minced)
onion
1 medium (chopped)
salt
2 teaspoons
pepper
1/2 teaspoon
beef bouillon granules
2 tablespoons
diced tomatoes
1 (14 1/2 ounce) can (undrained)
pumpkin
1 (10 lb) (hallowed out)
Instructions
1
In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides, approximately 4–5 minutes.
2
Once browned, add the water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper to the pot. Stir to combine well.
3
Cover the pot and reduce the heat to low. Allow the stew to simmer gently for 2 hours, stirring occasionally, until the beef and vegetables are tender.
4
After 2 hours, stir in the beef bouillon granules and the diced tomatoes with their juice. Mix well and let simmer for another 10 minutes.
5
While the stew is simmering, prepare the pumpkin. Wash it thoroughly, then carefully cut a 6 to 8-inch circle around the stem to create a lid. Remove the top and set it aside, discarding any seeds and loose fibers inside the pumpkin.
6
Preheat your oven to 325°F (163°C) and place the hollowed pumpkin in a shallow, sturdy baking pan.
7
Once the stew is ready, spoon it generously into the pumpkin, filling it to the brim. Replace the top of the pumpkin.
8
Brush the outside of the pumpkin with the remaining tablespoon of vegetable oil to enhance its flavor and aid in browning.
9
Bake the pumpkin stuffed with stew in the preheated oven for about 2 hours, or until the pumpkin is tender but not overbaked.
10
To serve, carefully scoop out portions of the stew from the pumpkin while including some of the pumpkin flesh for a delicious combination of flavors.
Nutrition Information
10g
Fat
15g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Harvest Beef Stew in a Roasted Pumpkin?
It is a savory beef stew featuring tender meat and seasonal vegetables served inside a whole, roasted pumpkin.
How many people does this recipe serve?
This recipe is designed to yield 8 to 10 servings.
What size pumpkin should I buy?
You should use one 10-pound pumpkin for this recipe.
What are the primary ingredients for the stew?
The stew contains beef stew meat, potatoes, carrots, green pepper, garlic, onion, and diced tomatoes.
How much beef do I need for this stew?
You will need 2 pounds of beef stew meat cut into 1-inch cubes.
What is the recommended oven temperature for roasting the pumpkin?
The oven should be preheated to 325 degrees Fahrenheit or 163 degrees Celsius.
How long does the stew need to simmer on the stove?
The stew should simmer gently for approximately 2 hours on the stovetop.
How long does the pumpkin bake in the oven?
The pumpkin stuffed with stew needs to bake for about 2 hours until the pumpkin is tender.
Do I need to peel the potatoes?
Yes, the 3 large potatoes should be peeled and cut into 1-inch cubes.
How should the carrots be prepared?
The 4 medium carrots should be peeled and sliced before adding them to the pot.
Should the diced tomatoes be drained?
No, you should use one 14.5-ounce can of diced tomatoes undrained.
How do I prepare the pumpkin for the stew?
Wash it, cut a 6 to 8-inch circle around the stem to create a lid, and discard all seeds and fibers inside.
Why is oil brushed on the outside of the pumpkin?
Brushing the outside with oil enhances the flavor and aids in browning during the roasting process.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
Is the pumpkin flesh edible after roasting?
Yes, you are encouraged to scoop out portions of the soft pumpkin flesh to eat along with the stew.
How much fat is in one serving?
There are 10 grams of fat per serving.
How many carbohydrates are in this recipe?
One serving contains 15 grams of carbohydrates.
What is the protein content per serving?
Each serving provides 20 grams of protein.
How many garlic cloves are used?
The recipe calls for 4 minced garlic cloves.
What type of pepper is used in the stew?
The recipe uses 1 large green pepper cut into 1/2-inch pieces.
When do I add the beef bouillon granules?
Add the bouillon granules after the initial 2-hour simmer, just before the final 10-minute stovetop simmer.
What type of oil is recommended?
The recipe specifies 3 tablespoons of vegetable oil, used in divided portions.
Should the pumpkin be placed in a specific type of pan?
Place the hollowed pumpkin in a shallow, sturdy baking pan for stability in the oven.
How do you brown the beef?
Heat 2 tablespoons of oil in a large Dutch oven and brown the meat on all sides for 4 to 5 minutes.
Is this a good recipe for holidays?
Yes, it is ideal for autumn gatherings, holiday celebrations, and festive family dinners.
How much water is added to the pot?
One cup of water is added to the pot before the initial 2-hour simmer.
What is the salt and pepper measurement?
Use 2 teaspoons of salt and 1/2 teaspoon of pepper.
Do I bake the pumpkin with the lid on?
Yes, you should replace the top of the pumpkin after filling it with stew before baking.
How can I tell when the pumpkin is finished roasting?
The pumpkin is ready when it is tender but still maintains its structure and is not overbaked.
How many onions are needed?
The recipe requires 1 medium onion, chopped.