Beef Stew With Pumpkin Recipes

PUMPKIN HARVEST BEEF STEW

Steps:

• In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.

BEEF PUMPKIN STEW

Steps:

• Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
• In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
• Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.
• Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.

BEEF STEW IN A PUMPKIN

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.

BEEF STEW WITH PUMPKIN

Steps:

• In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook 1 minute, until fragrant.
• Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
• Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
• Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
• Taste for salt and adjust as needed, discard bay leaves and serve.

BEEF STEW IN A PUMPKIN

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil.
• Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
• Cover and simmer for 2 hours.
• Stir in bouillon and tomatoes.
• Wash pumpkin; cut a 6 to 8 inch circle around top stem.
• Remove top and set aside; discard seeds and loose fibers from inside.
• Place pumpkin in a shallow sturdy baking pan.
• Spoon stew into pumpkin and replace the top.
• Brush outside of pumpkin with remaining oil.
• Bake at 325 degrees 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.

PUMPKIN STEW

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.

PUMPKIN STEW

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
• Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
• Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

ALL PUMPKINS' NIGHT STEW

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.

PERSIAN-STYLE PUMPKIN STEW

Steps:

• Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
• Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
• Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.