stew in a pumpkin recipe

Written ByJenny Smyth Posted on
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The Best stew in a pumpkin recipe

I’m so excited to share this stew in a pumpkin recipe with you all. This hearty dish has been a staple in my household for years, and I just can’t get enough of it. It’s a perfect blend of flavors and textures that will leave you feeling full and satisfied.

The best part? It’s incredibly easy to make and can be customized to suit your tastes. I love serving it at family gatherings, as it’s always a crowd-pleaser.

My kids devour it in minutes, and my husband requests it for dinner every week. The health benefits are a bonus too – the pumpkin is packed with vitamins and minerals, while the lean beef and vegetables provide sustained energy. I’ve even made it for special occasions, like holiday meals and potlucks.

The presentation is impressive, with the pumpkin serving as a natural bowl. I’ve also used it as a base for other stews, adding different ingredients to mix things up. It’s truly a versatile recipe that never fails to impress.

Whether you’re looking for a comforting meal or a show-stopping centerpiece, this stew in a pumpkin recipe is sure to hit the spot.

Stew in a Pumpkin

4.6 from 1134 votes

A hearty stew cooked inside a hollowed-out pumpkin, filled with tender meat and vegetables. This dish is perfect for fall and makes for a unique and impressive presentation.

Prep Time20 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time2 hrs 50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pumpkin

1 medium pumpkin (about 8-10 lbs)
1 tbsp olive oil

For the Stew

1 lb beef stew meat, cut into 1-inch cubes
1 medium onion, diced
2 medium carrots, diced
2 medium potatoes, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup beef broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
salt and pepper to taste

For the Topping

1 cup breadcrumbs
1 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 350°F.
2Carefully cut the top off the pumpkin.
3Scoop out the seeds and strings, creating a hollow bowl.
4Rub the inside of the pumpkin with olive oil and set aside.
5In a large pot over medium heat, brown the beef stew meat in a bit of oil until evenly browned.
6Add the onion, carrots, and potatoes.
7Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
8Stir in the green beans, beef broth, thyme, rosemary, and bay leaf.
9Bring the mixture to a boil.
10Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the beef is tender and the vegetables are cooked through.
11Season with salt and pepper to taste.
12Place the hollowed-out pumpkin in a large baking dish.
13Spoon the stew mixture into the pumpkin, pressing down gently to compact it.
14Cover the pumpkin with foil and bake for 1 hour and 30 minutes.
15In a small bowl, mix the breadcrumbs and olive oil.
16After 1 hour and 30 minutes, remove the foil from the pumpkin.
17Sprinkle the breadcrumb mixture evenly over the top of the stew.
18Return the pumpkin to the oven and bake for an additional 30 minutes, or until the breadcrumbs are golden brown and the stew is bubbly.
19Remove the pumpkin from the oven and let it cool for 10 minutes before serving.
20Carefully slice the pumpkin into wedges, ensuring each serving includes some of the stew and the pumpkin flesh.
21Serve hot and enjoy.

🔧Equipment

Large spoon
Large knife
Large pot
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute other vegetables like bell peppers or zucchini if preferred. Be careful when handling the hot pumpkin and serving it to avoid burns.

Watch Video Of How Stew in a Pumpkin Works

This stew in a pumpkin recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day. One of my favorite things about this recipe is its flexibility – you can serve it hot or cold, depending on your preference.

For storage, I recommend letting it cool completely before transferring it to an airtight container in the fridge or freezer. When reheating, simply thaw overnight in the fridge or microwave until warm through.

Serving suggestions include garnishing with fresh herbs like parsley or thyme, or topping with crusty bread crumbs for added texture.

❓ Frequently Asked Questions About Stew in a Pumpkin

Q: What type of pumpkin is best for this recipe?

The type of pumpkin used is up to personal preference, but I find that smaller, sweeter pumpkins like sugar pie or baby boos work best.

Q: Can I use ground beef instead of lean beef?

Yes, you can use ground beef if you prefer – just be aware that the flavor will be slightly different.

Q: Do I need to peel the pumpkin before using it?

Nope! Just scrub the outside clean with a brush and use it as is.

Q: Can I make this recipe in advance?

You can prep the ingredients ahead of time and store them in the fridge until ready to cook.

Q: Is this recipe suitable for vegetarians?

This recipe contains beef, so it’s not suitable for vegetarians – however, you can easily swap out the meat for extra veggies or tofu!

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