ALL PUMPKINS' NIGHT STEW
This is a traditional German Stew served for Halloween. Its hearty flavors go perfect with the chilly nights of the harvest festival. Serve the stew in bowls with a quartered beet egg on top. Beet eggs are hard-cooked eggs prepared in a vinegar and beet juice mixture to add a sweet flavor and purple color to the eggs.
Provided by TasteKing
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
- Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
- Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 22.8 g, Cholesterol 63.3 mg, Fat 22.4 g, Fiber 3.5 g, Protein 21.5 g, SaturatedFat 7.9 g, Sodium 726.8 mg, Sugar 3.5 g
STEWED PUMPKIN
Steps:
- Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm.
ALL PUMPKINS' NIGHT STEW
This is a traditional German Stew served for Halloween. Its hearty flavors go perfect with the chilly nights of the harvest festival. Serve the stew in bowls with a quartered beet egg on top. Beet eggs are hard-cooked eggs prepared in a vinegar and beet juice mixture to add a sweet flavor and purple color to the eggs.
Provided by TasteKing
Categories Beef Stew
Time 3h30m
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
- Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
- Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 22.8 g, Cholesterol 63.3 mg, Fat 22.4 g, Fiber 3.5 g, Protein 21.5 g, SaturatedFat 7.9 g, Sodium 726.8 mg, Sugar 3.5 g
ALL PUMPKINS' NIGHT STEW
This is a traditional German Stew served for Halloween. Its hearty flavors go perfect with the chilly nights of the harvest festival. Serve the stew in bowls with a quartered beet egg on top. Beet eggs are hard-cooked eggs prepared in a vinegar and beet juice mixture to add a sweet flavor and purple color to the eggs.
Provided by TasteKing
Categories Beef Stew
Time 3h30m
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
- Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
- Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 22.8 g, Cholesterol 63.3 mg, Fat 22.4 g, Fiber 3.5 g, Protein 21.5 g, SaturatedFat 7.9 g, Sodium 726.8 mg, Sugar 3.5 g
BEEF STEW IN A PUMPKIN
I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.
Provided by Mirj2338
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Scrub pumpkin well.
- Heat 3 tablespoons oil in 5 quart casserole over medium heat.
- Add beef in batches to brown on all sides.
- Warm brandy, ignite and pour over beef.
- Transfer meat to platter and set aside.
- In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently.
- Add stock and madeira and bring to boil.
- Scrape sides and return meat and juices to pot.
- Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
- Cover, reduce heat to low and cook 15 minutes.
- Add potatoes and cook 15 minutes more.
- Stir in zucchini and cook 10 minutes more.
- Add corn, apricots and prunes and cook another 5 minutes.
- Keep stew warm on low heat while preparing pumpkin.
- Preheat oven to 375 degrees Fahrenheit.
- Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem!
- Scrape out seeds and string fibers from lid and base.
- Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
- Replace lid and bake pumpkin in roasting pan about 40 minutes.
- Pour juices from pumpkin into stew and stir well.
- Place stew into pumpkin and bake about 15 minutes longer.
PUMPKIN STEW
This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
ALL PUMPKINS' NIGHT STEW
This is a traditional German Stew served for Halloween. Its hearty flavors go perfect with the chilly nights of the harvest festival. Serve the stew in bowls with a quartered beet egg on top. Beet eggs are hard-cooked eggs prepared in a vinegar and beet juice mixture to add a sweet flavor and purple color to the eggs.
Provided by TasteKing
Categories Beef Stew
Time 3h30m
Yield 12
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
- Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
- Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 22.8 g, Cholesterol 63.3 mg, Fat 22.4 g, Fiber 3.5 g, Protein 21.5 g, SaturatedFat 7.9 g, Sodium 726.8 mg, Sugar 3.5 g
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