Pumpkin Harvest Beef Stew Food

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.

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 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 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.

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.

AUTUMN STEW

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

PUMPKIN STEW (COOKED IN THE PUMPKIN)

Steps:

• Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
• Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
• Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
• Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

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.

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.