Baked Beef Stew in a Pumpkin

Beef Stew in a pumpkin is a flavorful beef stew cooked and served in a sugar pie pumpkin.  A true taste of fall!

Baked Pumpkin Beef Stew

Baking beef stew in a pumpkin is so fun and festive during pumpkin season. The fun part is when serving the stew. You want to lift the ladle up with the stew, scraping the sides of the pumpkin, and make sure you get a generous serving of the pumpkin flesh around the inside of the pumpkin. 

To celebrate fall, pumpkin is so popular these days, and almost any recipe can be made with it.  When I grew up in the 60s, pumpkin pie and pumpkin bread were the most popular recipes. These days that is not the case.

I have friends who make so many different recipes using pumpkin, Baked Pumpkin Stew being one of them.  I love the fact t you cook and serve the stew in a hot sugar pie pumpkin tureen!

To ensure the perfect pumpkin tureen, pick the right size pumpkin and one that sits level on the bottom so it stands up on its own without leaning to one side.

Second, I recommend brushing the outside and top with cooking oil to help roast the pumpkin while baking the stew.

Enjoy the beautiful flavors of fall by making this Baked Pumpkin Stew. Simmer hunks of stew meat with onions, celery, carrots, potatoes, and fresh herbs. Serve with Crusty Bread or in my case a pan of Southern Cornbread.  And don't forget to celebrate the fall!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR BAKED BEEF STEW IN A PUMPKIN

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Baked Beef Stew In A Pumpkin along with similar recipe ideas you can try.

Alternatively, scroll to the bottom for a full printable recipe card with ingredient amounts, complete instructions, and helpful notes.

TIPS AND TIDBITS 

Pumpkin. It is important to select the right size pumpkin. Try to get a 10-12 sugar pumpkin that is firm and uniform in shape with no blemishes.

The interior. After cleaning out the seeds and pulp, brush the inside cavity and the lid's flesh with olive oil. Then brush the entire outside of the pumpkin.

Stew.  Pre-cook the beef stew. Don't try to cook the stew the whole time in the pumpkin. The meat will not cook properly. Don't overfill the pumpkin. Leave 1-2 inches at the top of the pumpkin. The pumpkin will release liquids, expanding the pumpkin walls.

Support the pumpkin. Place the prepared pumpkin on the baking sheet pan or a large cast iron skillet, and then fill the pumpkin.

Stability. If the pumpkin leans, slice a sliver off the bottom of the pumpkin.

Substitutions. Venison stew meat is a great substitute for beef. You change out the root vegetables with sweet potatoes, radishes, and butternut squash.  

Don't forget. The fun part of the recipe is when you ladle the beef stew out of the pumpkin is to grab the sides of the pumpkin with a generous scoop of pumpkin. So delicious.

INGREDIENTS AND EQUIPMENT

10-12 lbs. large pumpkin or 2 (3-5 lbs.) sugar pie pumpkins each
Olive oil
Beef stew meat 
1/4-1/2 cup flour
Garlic powder
Ground coriander
Salt
Coarse ground pepper
Onions
Celery
Carrots
Garlic
Bay leaves 

Beef broth 
White wine (optional)
Vegetable oil 

HOW TO PREPARE

Insert a sharp knife into the shoulder of the pumpkin to ensure the widest opening and enough height to hold the stew, then carve a hole in the top of the pumpkin using the cutout as the lid. Remove the seeds and pulp. 

Brush the outside of the pumpkin and lid with a light coating of oil; set aside.

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the beef with flour, garlic powder, coriander, salt, and pepper. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. 

Remove browned meat from the pot; set aside. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic and potatoes to the pan. 

Preheat the oven to 350°F. Deglaze the pan with homemade beef broth (or canned). Add the browned meat back into the broth with vegetables. Add the thyme and bay leaves. Bring the liquid up to a boil, cover, and reduce to a simmer for 30 minutes. 

Place the pumpkin in a sturdy shallow pan, and ladle stew inside the prepared pumpkin.  Place the carved-out lid on the pumpkin. 

Bake the pumpkin for 1 1/2-2 hours, or until the pumpkin flesh is fork-tender and can be scraped off the side without it collapsing. 

Serve by ladling the stew next to the sides of the pumpkin, then pulling up the flesh of the pumpkin with the stew.

WHERE YOU WILL SEE THIS RECIPE

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