This autumn potluck dinner is fantastic. This hearty beef stew served in a pumpkin shell will leave everyone speechless! Make sure not to overbake; use a 10- to 12-pound pumpkin.
| Prep Time: | 25 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 to 10 servings |
Ingredients
- 2 pounds beef stew meat, cut into 1 inch cubes
- 3 tablespoons vegetable oil, divided
- 1 cup water
- 3 large potatoes, peeled and cubed
- 4 carrots, sliced
- 1 large green bell pepper, chopped
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 2 tablespoons beef bouillon granules
- 1 sugar pumpkin
Instructions
- 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.
Nutrition Facts
| Calories | 592 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 7 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 1085 mg |
| Sugars | 11 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent!!!
Magnificent Presentation We came across Cathryn’s Pumpkin Beef Stew recipe photo and were so impressed, we HAD to make it. Excellent Recipe, Flavourful and The Pumpkin Tureen is Fantastic! We enjoy this often now. Very healthy AND the Presentation for Our Small dinner party Guests is always greatly appreciated. Thank You Cathryn for this, Keep Cooking and have a Wonderful New Year : )
Loved it! Delicious, too!
This was great! Just don’t make it if your dinner party is not at the location where you prepare the stew. Transport was a challenge, but still a hit! 🙂
I made this as a Halloween dinner for my husband and myself. I waited too long to purchase a pumpkin (Halloween afternoon!!). Three places were sold out of large ones!! So I used small pie pumpkins, and it was great for individual eaters! And only took ONE hour to bake instead of two! I made three, so it was a bit more work, but also fun!
Delicious recipe! I made it with lamb instead of beef and I used vegetable bullion. I added lots of extra veggies as well. I made this for a dinner party and it was a big hit.
I made this last year around this time and was delicious I’ve definitely been looking forward to making this again.
This turned out very good. I did have to add more seasoning and I did use red bell pepper instead of green. My husband really loved this and has informed me that I can cook it again. Also, as others have said, be careful not to scrape the bottom of the pumpkin too hard. Luckily ours was still in the pan when everything leaked out.
I made this for Halloween season and we really liked the flavoring balance and the soft pumpkin additions. Sadly I read the recipe wrong and put the tomatoes in with everything so we needed to add additional water later so it actually was a “stew” instead of casserole. Also instead of granules, I used the gel kind of beef base.
Made this recipe for a Halloween party. Everyone really loved it, and I made only a minor change to the original recipe. Since I doubled the recipe, I couldn’t find a large sugar pumpkin. Used a jack o’lantern pumpkin instead, and that worked well.
This was very easy to make and came out very tasty. My family loved it and I will definitely make this again. I will reiterate watching the pumpkin closely. I cooked mine for 1 hour and the bottom had cracked.
I creative reciper and this one is eye catching, fun and a favorite for beef stew!
The stew was delicious and warming.
This was so good I lovec it I made enough for to pumpkins because my mom wanted some I think next time I wil add a little cinnamon for a sweet factor other that it was a great recipe
This was really good and so fun to eat. The kids thought it was really special. 🙂 We used filet and it was amazing.
I have to admit…I did not read the whole recipe ahead of time…I thought it was 2 hours total. Soo, I made the stew in the dutch oven on the stove as suggested. At the same time, I baked two small pumpkins inverted in the oven for the 55 minutes at 350 while the stew was cooking on the stove. Then, I put the stew in the pumpkins, and baked for an additional hour. They came out fantastic! I did not use the bullion. I added a little burgundy red wine with the tomatoes, and there was plenty of juice. I had more stew than fit into small pumpkins, so I baked that in a small corning round, and added a bit of barley. Now we have more stew to freeze, or use during the week! This is a great, innovative dish- thanks!
This is a family tradition on halloween night! The first year I made it with beef the second with chicken Both were fantastic! This year Ill make it with chicken again I put more spices in it too and add cheese on top for the last ten minutes of oven time! My family loves it! I also cook it in little individual pumpkins so we each have our own! Good luck with yours!
So yummy! I made this tonight for a pumpkin carving party and it was a hit! I used about a 1/2 tablespoon of Montreal Steak Spice mix instead of salt and pepper, and added a bit of cinnamon to complement the pumpkin flavor. I also added extra kinds of veggies I had left over in my fridge. This took me back to my childhood, thank you so much for sharing!
Not enough liquid or seasoning. The stew was very bland and thick. Maybe next time a bay leaf or some other seasoning will add some flavor.
Used a Cinderella pumpkin and it baked beautifully and the stew was yummy. Met the picky husband test too!
I have made this recipe several times and it’s amazing!!! It is just beautiful!! But, do not over bake the pumpkin or you stand the risk of it collapsing.