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Beef stew in a pumpkin shell

Stew In A Pumpkin Shell

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
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Servings

6 Servings

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.