Pumpkin Stew Recipe

Name: Pumpkin Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -5 lb pumpkin, uniformly round, flat bottom; 3 lbs beef stew meat, very lean; 5 medium potatoes, diced; 5 carrots, sliced; 1 large onion, chopped; 3 stalks celery, sliced; 2 teaspoons salt; 3 tablespoons Worcestershire sauce; 4 garlic cloves, minced; 2 bay leaves; 1 (32 ounce) carton beef broth; 2 cups flour; ¼ cup olive oil; 1 teaspoon celery salt; 1 ½ teaspoons onion powder

Servings: persons

1 -5 lb pumpkin, uniformly round, flat bottom
3 lbs beef stew meat, very lean
5 medium potatoes, diced
5 carrots, sliced
1 large onion, chopped
3 stalks celery, sliced
2 teaspoons salt
3 tablespoons Worcestershire sauce
4 garlic cloves, minced
2 bay leaves
1 (32 ounce) carton beef broth
2 cups flour
¼ cup olive oil
1 teaspoon celery salt
1 ½ teaspoons onion powder

1
Pumpkin should be about the size of a basket ball.
2
Wash the outside of the pumpkin clean.
3
Cut the top of the pumpkin off as you would if you were going to carve it.
4
Clean the inside out leaving at least 1 inch thickness on the walls.
5
DO NOT CARVE THE PUMPKIN.
6
Put oil in large skillet and heat on medium low setting.
7
Dredge meat in flour leaving a heavy coating of flour on meat, brown in skillet till done.
8
At this point you will want enough drippings in the pan to make a gravy for the stew so you may need to add more oil and more flour.
9
When the meat is done, add the vegetables and the seasonings.
10
Pour in the broth, bring to simmer.
11
Simmer and stir occasionally.
12
Vegetables need to cook till tender.
13
Gravy is of the desired consistency.
14
Adjust seasonings to taste.
15
Preheat oven to 350 degrees.
16
Oil outside of pumpkin and place on cookie sheet.
17
When stew is done, pour stew into pumpkin.
18
Do not put lid on.
19
Bake in oven for 30 to 45 minutes or until outside is semi-tender, not soft.
20
Carefully remove the pumpkin from oven.
21
Place on serving plate.
22
Put top on pumpkin and serve.
23
When serving, you can scrape sides of pumpkin to get some of the pulp out with the stew.

1512

kcal

Calories

Fat

115

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 -5 lb pumpkin, uniformly round, flat bottom, 3 lbs beef stew meat, very lean, 5 medium potatoes, diced, 5 carrots, sliced, and more.

Yes, Pumpkin Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions