Pumpkin Beef Stew Recipe ~ Fall Is In The Air!

Pumpkin Beef Stew Recipe ~ Fall Is In The Air!

Pumpkin Beef Stew Recipe

Pumpkin Beef Stew

This Pumpkin Beef Stew recipe sets off the fall holiday season in our house. On the day this is served our seasonal excitement begins. The guys know it means they are in for some really good test meals in preparation for the holidays. The house will be decorated as we go into happy holiday mode. We will be sampling everything from main dishes to sides, cookies and desserts. As much as my better half likes to pretend he is disinterested in the holidays, if I don’t start on time he and my son start asking me when I’ll be making the Fall Pumpkin Beef Stew!  Of course this tickles me and puts me in the mood to begin the festivities. This is such a happy time of year when we look forward to dinners with family and friends. It is a time of warmth and love.

Pumpkin Beef Stew Recipe

This is a beautiful and cozy way to serve a variation of a hearty beef stew. This Pumpkin Beef Stew can be dressed up or down to go with whatever celebration you are having. It’s great on a casual  table with sweet tea, salad and bread or you can dress the table setting up and serve with red wine. The pumpkin beef stew recipe is pretty traditional except I add a little apple cider vinegar and an apple. I think that gives it a pleasant flavor twist and helps the stew blend into the flavor of the pumpkin. I love getting that little bite of apple flavor that is sweet but not overwhelming.

Be sure to save the pumpkin seeds for a Roasted Pumpkin Seed snack! If you haven’t had roasted seeds, you’re missing out!

Pumpkin Beef Stew Recipe

This is what you will need to make this Pumpkin Beef Stew recipe:

1 ½ pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 teaspoon apple cider vinegar
1 cup beef broth
4 medium potatoes, peeled and cut into 1-inch cubes
10-12 baby carrots cut in half
1 stalk celery, diced
1 large red bell pepper, chopped
4 garlic cloves, minced
2 medium onions, chopped
1 medium apple, peeled, cored and chopped
4 plum tomatoes, peeled, seeded and diced
1 teaspoon salt
1 teaspoon Lawry’s season salt (optional)
Pepper to taste
1 pumpkin about 9-11 inches in diameter

Directions

  • About an hour before cooking cut up meat and marinade in 2 tablespoons or oil and 1 teaspoon of apple cider vinegar.
  • Place meat along with marinade in dutch oven over medium high heat to brown.
  • Add all of the remaining stew ingredients to the browned beef.
  • Reduce heat, cover and simmer for 1½ hours.
  • While stew is simmering wash pumpkin.
  • Cut  6 to 8 in. circle around top stem.
Pumpkin Beef Stew Recipe

Cut 6 to 8 in. circle around top stem.

  • Remove top and set aside.
  • Scrape out seeds and just the surface loose fibers from inside (You should save those seeds for a delicious roasted pumpkin seed treat)
  • 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 1  1/2 hours or just until the pumpkin is tender being careful not to over bake.
Pumpkin Beef Stew Recipe
  • Serve stew from pumpkin, scooping out a little pumpkin with each serving.
  • Six servings

Below is the printable version of this Pumpkin Beef Stew recipe. Be sure to check the coupon database to see if there are any coupons available for the items on your ingredients list that you don’t have already!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

 

Pumpkin Beef Stew Recipe
 
Author: 
Recipe type: Main Course
Cuisine: American
This is a beautiful and cozy way to serve hearty beef stew. It can be dressed up or down to go with whatever celebration you are having. It's great on a casual table with sweet tea, salad and bread or you can dress the table up and serve with red wine. The pumpkin beef stew recipe is pretty traditional other than that I add a little apple and cider vinegar which I think gives it a pleasant flavor twist and helps the stew blend into the flavor of the pumpkin. I love getting that little bite of apple flavor that is sweet but not overwhelming.
Ingredients
  • 1 ½ pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 1 teaspoon apple cider vinegar
  • 1 cup beef broth
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 10-12 baby carrots cut in half
  • 1 stalk celery, diced
  • 1 large red bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 medium onions, chopped
  • 1 medium apple, peeled, cored and chopped
  • 4 plum tomatoes, peeled, seeded and diced
  • 1 teaspoon salt
  • 1 teaspoon Lawry's season salt (optional)
  • Pepper to taste
  • 1 pumpkin about 9-11 inches in diameter
Instructions
  1. About an hour before cooking cut up meat and marinade in 2 tablespoons or oil and 1 teaspoon of apple cider vinegar.
  2. Place meat along with marinade in dutch oven over medium high heat to brown.
  3. Add all of the remaining stew ingredients to the browned beef.
  4. Reduce heat, cover and simmer for 1½ hours.
  5. While stew is simmering wash pumpkin.
  6. Cut to 6 to 8 in. circle around top stem.
  7. Remove top and set aside.
  8. Scrape out and discard seeds and just the surface loose fibers from inside.
  9. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top.
  10. Brush outside of pumpkin with remaining oil.
  11. Bake at 325° for 1½ hours or just until the pumpkin is tender being careful not to over bake.
  12. Serve stew from pumpkin, scooping out a little pumpkin with each serving.