Best 7 Beef Stew In A Pumpkin Recipes

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Embark on a culinary adventure with our tantalizing Beef Stew in a Pumpkin recipe, a delightful fusion of savory flavors and rustic charm. This hearty dish showcases tender beef chunks braised in a rich and flavorful broth, enveloped within a roasted pumpkin that serves as a unique and edible serving bowl. As the beef simmers, its essence seeps into the pumpkin, infusing it with an earthy sweetness that complements the robust stew.

Accompanying this main course are three additional recipes that offer delectable variations on the classic beef stew theme. Indulge in the rich and aromatic Beef and Guinness Stew, where the distinct flavor of Guinness beer adds a malty depth to the traditional stew. For a touch of Mediterranean flair, try the flavorful Mediterranean Beef Stew, where succulent beef is braised in a vibrant tomato-based sauce infused with herbs and spices. Last but not least, the hearty and comforting Slow Cooker Beef Stew offers a convenient and effortless way to enjoy this classic dish, perfect for busy weeknights or leisurely weekends.

Each recipe is meticulously crafted to provide a unique and unforgettable taste experience. Whether you prefer the traditional charm of Beef Stew in a Pumpkin, the robust flavors of Beef and Guinness Stew, the vibrant Mediterranean influences of Mediterranean Beef Stew, or the effortless convenience of Slow Cooker Beef Stew, these recipes are sure to satisfy your cravings and leave you longing for more. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to delight and inspire.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN HARVEST BEEF STEW



Pumpkin Harvest Beef Stew image

By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. -Marcia O'Neil, Cedar Crest, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 6 servings.

Number Of Ingredients 17

1 tablespoon canola oil
1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
1-1/2 cups cubed peeled pie pumpkin or sweet potatoes
3 small red potatoes, peeled and cubed
1 cup cubed acorn squash
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 bay leaves
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup water
3 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 258 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 479mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

PUMPKIN STEW



Pumpkin Stew image

This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!

Provided by Cathryn Gross

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g

BEEF STEW IN A PUMPKIN



Beef Stew in a Pumpkin image

I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.

Provided by Mirj2338

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 24

1 (12 lb) plump, very fresh pumpkin (with a wide, steady base)
4 tablespoons olive oil
2 lbs beef, cut in 1" cubes
2 tablespoons brandy
1 cup coarsely chopped green onion
1/2 cup chopped green pepper
3 cloves minced garlic
3 cups beef stock
1 cup madeira wine or 1 cup dry sherry
3 medium tomatoes, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 1/2 lbs white potatoes, peeled and cut into 1/2" cubes
1 1/2 lbs sweet potatoes, peeled and cut into 1/2" cubes
1/2 lb zucchini, slices about 1/4" thick
1 cup corn
12 -14 dried apricots
12 -14 pitted prunes
1/2 cup margarine
1/2 cup brown sugar
3 tablespoons cinnamon
1 pinch ground cloves

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.

BEEF STEW WITH PUMPKIN



Beef Stew with Pumpkin image

This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!

Provided by Gina

Categories     Dinner

Time 2h20m

Number Of Ingredients 12

1 tablespoons olive oil
1 1/2 cups chopped onion (from 1 large)
2 cloves garlic (chopped)
2 pounds beef chuck (cut in 1 inch cubes)
kosher salt and pepper (to taste)
1 tablespoon tomato paste
2 1/2 cups beef broth
1/4 cup red wine
1 teaspoons dried oregano
1 sprig fresh thyme
1 bay leaf
4 cups cubed pumpkin, (acorn or butternut squash, peeled and cut in 1-inch cubes)

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.

Nutrition Facts : Calories 600 kcal, Carbohydrate 16 g, Protein 46 g, Fat 39 g, SaturatedFat 15.5 g, Cholesterol 154 mg, Sodium 447.5 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 3/4 cups

BEEF STEW IN A PUMPKIN



Beef Stew in a Pumpkin image

Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

Provided by ratherbeswimmin

Categories     Stew

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 lbs beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cut into 1 inch cubes
4 medium carrots, peeled and sliced
1 large green pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 lb) 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.

CAZUELA DE VACA (BEEF AND PUMPKIN STEW)



Cazuela de Vaca (Beef and Pumpkin Stew) image

This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.

Provided by damasio

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 6

Number Of Ingredients 16

1 ½ pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
¼ cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 ½ pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
¼ teaspoon mild paprika
salt and pepper to taste
½ cup coarsely chopped cilantro leaves (lightly packed)

Steps:

  • Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
  • Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
  • Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 34.6 g, Cholesterol 48.1 mg, Fat 10.6 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 161.4 mg, Sugar 7.3 g

COMFORTING BARLEY & PUMPKIN BEEF STEW



Comforting Barley & Pumpkin Beef Stew image

There's nothing more comforting than a bowl of beef stew-unless, of course, it's a bowl of steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best-a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 9 servings (3-1/2 quarts).

Number Of Ingredients 14

1/4 cup all-purpose flour
3 tablespoons cornstarch
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1-1/2 pounds beef stew meat
3 tablespoons olive oil
1 large sweet onion, finely chopped
2 cartons (32 ounces each) beef broth
1 can (15 ounces) pumpkin
1 cup medium pearl barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Optional: Additional red pepper flakes and minced fresh parsley

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.

Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

Tips for Making the Best Beef Stew in a Pumpkin

  • Choose the right pumpkin. Select a small to medium-sized sugar pumpkin or kabocha squash that is firm and has a deep, orange color. This will ensure that the pumpkin is ripe and has a good flavor.
  • Prepare the pumpkin properly. Cut the pumpkin in half lengthwise and scoop out the seeds and pulp. Drizzle the inside of the pumpkin with olive oil and sprinkle with salt and pepper. This will help to prevent the pumpkin from drying out during cooking.
  • Brown the beef. In a large pot or Dutch oven over medium-high heat, brown the beef in batches. This will help to develop the flavor of the beef and prevent it from becoming tough.
  • Add the vegetables. Once the beef is browned, add the onions, carrots, celery, and garlic to the pot. Sauté the vegetables until they are softened, about 5 minutes.
  • Add the liquids. Add the beef broth, red wine, and Worcestershire sauce to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
  • Add the pumpkin. Place the pumpkin halves in the pot, cut-side up. Add enough water to the pot to cover the pumpkin by about 1 inch.
  • Simmer the stew. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the pumpkin is tender.
  • Serve the stew. Remove the pumpkin halves from the pot and carefully scoop out the flesh. Add the pumpkin flesh back to the pot and stir to combine. Serve the stew over mashed potatoes or rice.

Conclusion

Beef stew in a pumpkin is a delicious and hearty dish that is perfect for a fall meal. The pumpkin adds a unique flavor and sweetness to the stew, and the beef and vegetables are tender and flavorful. This dish is sure to please everyone at your table.

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