PUMPKIN STEW
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
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
PUMPKIN STEW
This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , 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 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
PUMPKIN STEW WITH LAMB
Provided by Craig Claiborne
Categories dinner, one pot, main course
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle meat with salt and pepper and set aside.
- Heat oil in a heavy casserole and add half the meat, stirring so pieces brown evenly, 3 to 4 minutes over high heat.
- Scoop out meat and add remaining cubes to the fat still in the casserole. Cook, stirring, about 3 minutes, or until pieces are well browned. Scoop out second batch and add to the first.
- Put onions in the casserole and add garlic. Cook, stirring, about 1 minute, and return meat pieces to the casserole. Sprinkle flour over all and stir to coat pieces evenly.
- Add wine, water, tomato paste, bay leaf, thyme and chili pepper and cover closely. Bring to boil and simmer about 40 minutes. Add pumpkin. Continue cooking about 20 minutes longer. Stir in rosemary and corn and bring to boil. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 1048, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 103 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 51 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams
ARMENIAN PUMPKIN AND LAMB STEW
Adapted from a recipe in good old Yahoo groups. It originally called for the stew to be served in a roasted pumpkin - since this made serving pumpkin problematic (we like to eat pumpkin in our house) I adapted the recipe. Try to use a cooking pumpkin - I love the Long Island Cheese pumpkins for cooking because they have a thick, less watery, non stringy meat than field pumpkins. Winter squash, like candy roasters or acorn or Hubbards work well too.
Provided by Busters friend
Categories < 4 Hours
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the pumpkin into 2 to 3 inch chunks, leaving skin on. Brush with oil & roast at 400 degrees F skin side up about 30 minutes until softened & browned. Remove from oven & set aside to cool.
- Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill
- or coffee grinder. Grind until smooth. Set aside. Head a tblsp of oil
- in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with
- the spice mixture. Seer over medium heat until lightly browned, about 3-5
- minutes. Remove the lamb from the pan and set aside.
- Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours.
- While the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking.
- Season to taste with salt and pepper.
- Cook the rice according to package directions, set aside.
- Divide the rice among warmed bowls. Ladle the stew over the rice. Garnish with coriander and parsley. Serve immediately.
PUMPKIN STEW (COOKED IN THE PUMPKIN)
This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!
Provided by southern chef in lo
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
- Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
- Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
- Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.
PUMPKIN BREAD
A festive fall treat, our Pumpkin Bread is simply delectable.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
- Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.
LINDA MARTIN'S LAMB STEW IN A PUMPKIN
Steps:
- Brown lamb in 1 tbsp salad oil over medium high heat. Remove from pan as it browns. Add another tbsp oil and two chopped onions and 2 cloves garlic. Saute until soft and return meat and juices to pan. Add cinnamon (about 2 inches) cloves, ginger and cayenne along with chicken broth. Cover and simmer until meat is tender (check, but somewhere between 1/2 to 1 hour). Add 2 zucchini cut into 1/2 inch thick slices and 6 carrots cut in half lengthwise and into 1 inch pieces. Cover and simmer 5 minutes. Remove meat and vegetables and spoon into hot pumpkin. Discard cinnamon stick. Stir together 2 tbsp flour and water and stir into cooking liquid. Cook, stirring until mixture boils and thickens. Pour over meat and vegetables in pumpkin. Set lid in place and bake in roasting pan about 30 minutes or until pumpkin is tender when pierced. Pumpkin: Cut top off pumpkin and scrape out seeds and fiber. There should be a shell of approx. one inch depth. Put the whole pumpkin in a shallow roasting pan. Add about 1/2 inch water and bake in a 350 oven until almost tender (approx. 1 hour) It's wise to cover the stem of the pumpkin with foil to protect it while baking.
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