"This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10 to 12 pound pumpkin; be sure not to overbake!" — Cathryn Gross
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beef stew meat, cut into 1 inch cubes
vegetable oil, divided
potatoes, peeled and cubed
green bell pepper, chopped
ground black pepper
1 (14.5 ounce) can
whole peeled tomatoes, chopped
beef bouillon granules
This is a neat recipe! The recipe doesn't give enough instructions though for non-experienced cooks, so here you go . . . cover the stew while it's being cooked on the stove, otherwise the liquid will cook off. Also, place the pumpkin top back on the pumpkin after it's filled, make sure the pumpkin stem is wet, and then cover the stem with tin foil.
We thought that this had a very pretty presentation. The idea is wonderful. The stew....not so great. It lacked in flavor and seasonings. May try this again another time, but first time was not a hit.
This was fabulous! I doubled the recipe for a party and used an 11 lb. French cooking pumpkin. I made the stew Friday night and baked it Saturday. It came out wonderful and the leftovers just got better and beter. Served with a crusty french bread to complete! Thanks for this great recipe - I will make it again.
this was great! stew tasted yummy and it looked awesome:) i didn't quite fill the pumpkin to the top with the stew, when i took it out of the oven it was full - must be it filled the rest of the way with the pumpkin juice. very good recipe! thank you!
Being cajun, I couldn't resist changing the recipe just a bit. I added 1/2 more pound of beef, 12 oz. of "Texas Pete Seafood Cocktail Sauce, and more salt than the recipe calls for. I also boiled the potatoes and carrots for 30 min. before following the recipe(I actually could have cooked them longer). I also didn't serve in the pumpkin but scooped everything into a large bowl. the pumpkin was delicious and the stew was better than that.
I made this last fall... several times!! It is soooooooo yummy. It makes an amazing presentation. And is full of Fiber!! I did add a handful of mushrooms just because I love mushrooms. Oh how I wish there were pumpkins right now!
Spare the poor pumkin! Added so many things to this stew to try and give it some flavor that it no longer had any relationship to this recipe. Cooked the pumpkin exactly as directed. The bottom split open and some of the stew leaked out preventing any thought of moving the ensemble to an attractive serving dish. The pumpkin looked pretty however. Will try again cooking the pumpkin empty for a shorter time and than filling it with something else - possibly pumpkin soup or mashed sweet potatoes. Or maybe I'll forget it all together!
I had a 5 person Thanksgiving party this year and decided t try this recipe. Made stew in 5 small individual pumpkins and they were a HUGE HIT. I was nervous about how everything would turn out but I followed other's suggestions and it was such a success. A few notes..
1.) Instead of 1 large 10-12 lbs pumpkin I used 5 small organic sugar pumpkins. Extends prep time but the presentation is amazing and your guests will be amazed! Rubbed pumpkin pie spice on inside of hallowed out pumpkin before pouring stew and baking.
2.) Additional ingredients: Sliced celery (adds flavor!), corn, cut green beans, & portabella mushroom. Very hearty.
3.) Reduced salt by 1/2
4.) Wet stems & cover with foil when bakiing. DO NOT overbake. I baked for only 1 hour 15 min.
5.) Sprinkled freshly grated Parmesean Reggiano and toasted spiced pumpkin seeds (collected from the pumpkins)on top of each stew right before serving.
Comfort food, folks! Wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 592
** Calories from Fat: 251
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