Pumpkin Harvest Beef Stew Recipes

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.

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.

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.

HARVEST BEEF STEW

Steps:

• Heat bacon grease in a large pot over medium heat.
• Combine flour with salt and pepper. Coat beef cubes.
• Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
• Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
• Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.