This special pumpkin stew is a meal that our kids look forward to every fall and that has become one of our favorite fall food traditions. This meal is a delicious and fun way to serve traditional beef stew.
When you start talking to people about their family traditions, food seems to be a common topic. But it only makes sense – what brings the family together faster than a delicious meal? I remember my grandma saying if you want people to always want to come to your home then you will always have good food around. So true, so true. One day my husband was talking about food, our blog, or traditions (not quite sure what they were talking about) but his colleague told him how his grandma makes the most delicious stew baked in a pumpkin every year. It sounded dreamy … savory stew with creamy pumpkin with every bite. Impressive. The amazing woman who prepares this magical dish every year is Ludene Barton and while I have never met her she changed my life a little with her idea of a baked pumpkin stew. What a cool thing to have a meal that even your adult grandchildren will look forward to every year. This will definitely be a fall food tradition around our house!
How to cook pumpkin stew
I read quite a bit before doing this because I wanted it to get just right. From what I've read, the best way to do this is to cook your stew first. Otherwise, it will take way too long to bake and your pumpkin will leak all over the place.
First, chop up all of your vegetables.
Roast your meat in a Dutch oven or large stock pot. Add the rest of your ingredients and let your stew simmer for about 2 hours until all of the vegetables are tender and your meat is cooked through.
In the meantime, prepare your pumpkin. First cut off the lid. You will need a smaller but sharp knife. Insert it at the top at a slight angle so the lid sits on the hole you cut out.
Peel off the lid and cut off any entrails from the lid.
Use a large metal spoon to clean the pup until there is no more string or semen on the spot.
Lightly oil the outside of the pumpkin. Are you already excited?
Place your pumpkin in a sturdy baking dish. Then scoop your hot stew into the pumpkin.
Put it in the oven at 325 degrees Fahrenheit for an hour …… .. longer if your pumpkin is bigger. You want the inside to be softer so you get a little soft pumpkiny goodness as you scoop it out.
The pumpkin is starting to take on a beautiful golden brown color and fill your kitchen with the most delicious smell. Take your pumpkin out of the oven and prepare to make your kids want to dive right in!
My girls wanted to eat it straight from the pumpkin … and since it was only for our family and it was in the name of tradition, I let them.
This is the perfect meal for a festive occasion to fill your home with not only delicious food but also lasting traditions.
- 2 lb Beef stew meat
- 3 medium rust-red potato
- 4th medium carrot
- 1 medium onion
- 3 clove garlic
- 2 tablespoon olive oil
- 29 ounce beef broth
- 14 1/2 ounce Diced tomatoes, canned
- 2 teaspoon Worcester sauce
- 1 teaspoon Rosemary, dried
- 1 teaspoon Oregano, dried
- 1/8 teaspoon Salt-
- 1/8 teaspoon black pepper, ground
- 8th lb Pumpkin, raw
Cut beef stew meat into 1-inch cubes.
Peel and dice the potatoes. Cut the carrots into slices. Dice the onion and chop the garlic.
Fry the onions and garlic in oil in a Dutch oven or large stock pot until soft. Add the stew meat and cook until brown.
Add beef broth, potatoes, carrots, tomatoes, Worcestershire sauce, and seasonings. Cover and simmer for 2 hours.
Wash the pumpkin; Cut a circle around the top stem. Remove the lid and set it aside. Clean the pumpkin with a large metal spoon.
Place the pumpkin in a flat, sturdy baking pan. Scoop the stew in the pumpkin and put the lid back on.
Brush the outside of the pumpkin with oil.
Bake for 1-2 hours at 325 ° or until the pumpkin is tender (not baked).
Serve pumpkin stew and scoop out a little pumpkin with each serving.
Calories: 523kcal | Carbohydrates: 67G | Protein: 44G | Fat: 13G | Saturated fatty acids: 4thG | Cholesterol: 97mg | Sodium: 811mg | Fiber: 8thG | Sugar: 22ndG