Beef Stew in a Pumpkin

5.0(8)

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

by Mirj2338·published 2001-10-25

Stew

Servings

8 serving(s)

Total time

2h 15m

prep 30 min

Calories / serving

1449 kcal

Ingredients (24)

serves

01Scrub pumpkin well.
02Heat 3 tablespoons oil in 5 quart casserole over medium heat.
03Add beef in batches to brown on all sides.
04Warm brandy, ignite and pour over beef.
05Transfer meat to platter and set aside.
06In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently.
07Add stock and madeira and bring to boil.
08Scrape sides and return meat and juices to pot.
09Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
10Cover, reduce heat to low and cook 15 minutes.
11Add potatoes and cook 15 minutes more.
12Stir in zucchini and cook 10 minutes more.
13Add corn, apricots and prunes and cook another 5 minutes.
14Keep stew warm on low heat while preparing pumpkin.
15Preheat oven to 375 degrees Fahrenheit.
16Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem!
17Scrape out seeds and string fibers from lid and base.
18Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
19Replace lid and bake pumpkin in roasting pan about 40 minutes.
20Pour juices from pumpkin into stew and stir well.
21Place stew into pumpkin and bake about 15 minutes longer.

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Rich recipe — supports nutrition-aware planning.