Stew In A Pumpkin Shell

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.

Stew In A Pumpkin Shell

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

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Servings

6 Servings

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Ingredients

• 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

Instructions

• 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.
• 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.
• 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.
• Stir sherry and corn into the stew and spoon the mixture into the pumpkin shell. 
• Place shell in shallow pan and bake at 325 for 1 hour, or until pumpkin meat is tender.
• Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
• Don’t miss this article on how to reheat the stew and serve in the shell.