Beef Stew In A Pumpkin Shell Food

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 SHELL BEEF STEW

Steps:

• In a large pan suitable for stew, cook garlic, onion, and beef in oil until meat is browned. Add tomatoes, geeen pepper, sugar, apricots, beef broth, sweet potatoes, baking potatoes, and some salt and pepper.
• Cover and simmer 1 hour.
• Preheat oven to 325.
• Meanwhile, cut top off of pumpkin. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle with salt and pepper.
• Once the hour has passed, stir sherry and corn into stew and pour stew into pumpkin shell.
• Place pumpkin shell on baking sheet and bake 1 hour, or until pumpkin meat is tender.
• Place pumpkin in large serving bowl and ladle out stew, scooping out some of pumpkin with each stew serving.

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.

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.

JACK O'LANTERN STEW

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
• While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
• Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.

MEXICALI BEEF STEW IN PUMPKIN SHELL

Steps:

• In Dutch oven, heat oil over medium-high heat until hot. Add beef, onions, and garlic; brown beef evenly. Pour off drippings. Add broth and salsa. Return beef; bring to a boil. Reduce heat; cover tightly and simmer 1-½ hours, stirring occasionally.
• Meanwhile, cut top off pumpkin; scrape out fibers and seeds. Approximately 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.
• Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
• Dissolve cornstarch in water. Stir in cornstarch mixture; cook and stir 2 minutes or until thickened and bubbly. Stir in tomatoes and olives. Remove from heat; let stand, covered, 5 minutes. Ladle into Pumpkin Shell.
• ***Note - I realize that the pumpkin seems like a fanciful touch, but it will keep the stew hot for hours!

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.

ARGENTINE BEEF STEW IN A PUMPKIN (CARBONADA EN ZAPALLO)

Steps:

• Prepare the pumpkin:.
• Preheat the oven to 375°F.
• Meanwhile, Cut the top off the pumpkin. If you are able to get a large one, you can cut it about 1/3 of the way down so that it is wide but shallow. Remove the strings and seeds - use a paring knife to cut smooth the top four inches of the inner edge for presentation. Brush the cut edges with vegetable oil. Roast the oven for about 45 minutes.
• For the soup:.
• Add about 2 tablespoons vegetable oil to a large pot over high heat. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning.
• Reduce the heat, then add the onions and garlic. Once translucent, add the peppers and continue cooking for about five minutes. Add the potatoes, tomatoes, corn, apricot, oregano, and bay leaves. Cover with 8 cups of broth.
• Simmer gently until the vegetables are just tender - about 30 minutes. Season to taste. Ladle into the pumpkin in the oven and bake 30 more minutes to finish cooking . Serve hot, spooning some of the pumpkin flesh into each bowl along with the soup.

COMFORTING BARLEY & PUMPKIN BEEF STEW

Steps:

• In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.

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.