Reviewed: Nov. 3, 2009

Delicious, perfect for fall. I doubled the amount of pumpkin and added extra liquid. A keeper!

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Reviewed: Nov. 2, 2009

I adapted this for a crock pot. I browned the meat and then added onion and garlic. I then transferred it to the crock pot along with the ingredients listed as well as a few potatoes, a large sweet potatoe, 2/3 c. of wine, parley, onion powder, and basil. I cooked it on high for six hours and it was a really hearty, satisfying stew.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 1, 2009

This was very tasty. I also added some sweet potato with the carrots and celery. By the time I added the pumpkin, the sweet potato was breaking apart, which thickened the stew and added a great background sweetness to the overall flavor.

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MissM

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I followed the directions exactly with the exception of adding one can of corn during the final 20 minutes. It was excellent and will become a family tradition after carving pumpkins. My husband doesn't like stew and isn't crazy about pumpkin or squash. He had two huge bowls. I will probably make it again around Thanksgiving, and wont change much next time either.

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Kerri

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Reviewed: Sep. 18, 2009

I loved the stew. I added 1/2 cup of wine to the stew. I also used beef broth instead of the water and bouillion cubes. Instead of the celery and onions I added green beans. I used a different pumpkin I used the one called peanut pumpkin. I also thickened it with flour. It turned out wonderful. Thank you.

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SONYAWOOD

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Reviewed: Nov. 3, 2008

This was the perfect way to use my pumpkin meat from my carved pumpkin. I changed a few things though. Instead of water I added beef bouillon broth, instead of beef bouillon granules I just crushed beef bouillon cubes. Which I think this is pretty much the same thing. I also added 1/2 cup peeled and cubed sweet potatoes, 2 cups peeled and cubed red potatoes, and a can whole kernel corn with red and green peppers. I used garlic salt instead of salt with the flour. I added the pepper, bay leaf, and thyme to the stew along with my own additions of parsley flakes, onion powder, vegetable supreme seasoning, paprika, and curry powder. It was a great success! I will be making this every year from now on. Thanks for the great recipe.

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Moon

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Reviewed: Feb. 26, 2008

This was delicious. It's even better on the second day after all the flavors have mixed with each other. I added some green chillies for a kick. It made for a very filling and spicy winter stew.

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BetsyM.

Cooking Level: Beginning

Home Town: New York, New York, USA

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Reviewed: Nov. 21, 2007

It was fun to use cubes of real pumpkin in a stew. I added a little more water. The stew was actually better the next day b/c the flavors had more time to blend. I think I will add a little more beef bouillon next time and maybe throw in some potato, but I'll definitely make it again!

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Kasey31

Cooking Level: Intermediate

Home Town: Piqua, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2007

I did potatoes instead of celery, bison stew meat instead of beef, and Penzey's Bay Seasoning instead of the other seasoning, and it came out fabulous! I did add two more cups of water to thin it out a bit, the way my family would like it, but it sure is flavorful and thick and very yummy. I will definitely make this again! I'm thinking of adding some greens towards the end next time.

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