Making a pumpkin and beef stew is easy and comforting, but serving it in the pumpkin shell make it fancy. Or at least exciting. You can use the shell as a large serving bowl or find small pumpkins and give out individual ones.
- Cook Time
- Prep Time
- 2 pounds beef stew meat, cut in 1½ inch cubes
- 1 onion, chopped
- 2 teaspoons minced garlic
- 3 tablespoons extra virgin olive oil, plus more for pumpkin
- 2 large tomatoes, chopped
- 1 green bell pepper, chopped
- Salt and pepper
- 1 teaspoon sugar
- 1 cup dried apricots, chopped
- 3 white potatoes, peeled and diced
- 3 sweet potatoes, peeled and diced
- 2 cups beef broth
- 1 medium-sized pumpkin
- 1¼ cup white wine
- 2 cups corn fresh, frozen or canned, drained
1. Trim any excess fat from beef. Heat the oil in a stock pot and add the onion, garlic and meat. Cook just until the meat is browned.
2. Add the tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour.
3. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with evoo and sprinkle lightly with salt and pepper.
4. Stir sherry and corn into the stew and spoon the mixture into the pumpkin shell.
5. Place shell in shallow pan and bake at 325 for 1 hour, or until pumpkin meat is tender.
6. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.