As the leaves turn beautiful colors, the temperatures drop and your family gathers around the TV to watch fall sports, it’s time for steak stew. Our kids look forward to this hearty harvest soup each fall because it’s cooked and served right out of a pumpkin shell. This is a Sunday supper favorite at our house. Let’s get to it!
Gather Your Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 1/2 cups beef broth
1 lb. cubed potatoes (skin on) Hack: 1lb. bag of frozen cubed hash browns
1 16oz bag of baby carrots
1 1/2 chopped onion Hack: 10oz bag of frozen seasoning blend onion
4 teaspoons garlic minced
2 teaspoons salt
1/2 teaspoon pepper
1 beef bouillon cube dissolved in a tablespoon of water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 pounds)
- Brown meat in 2 tablespoons oil. In large pot add browned meat, broth, carrots, garlic, chopped onion, bouillon, tomatoes, salt and pepper. Stir, cover and simmer for 1 hour. Stir in potatoes and let simmer 1 more hour.
- Wash pumpkin; cut to 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 the top. Brush outside of pumpkin with oil. Bake at 325° for 2 hours or just until the pumpkin is tender. Serve stew from pumpkin, scooping out a little pumpkin with each serving.
I have also added a simplified version of this recipe to minimize the time-consuming chopping of onions and potatoes. It is listed as a Hack in the ingredients. Feel free to substitute frozen ingredients for the fresh, if you are busy. Both versions are delicious.
I hope you enjoy this recipe as much as our family has. If you make it, please snap a pic and tag me on social media. I would love to share in your yummy joy. Blessings to you and your family!
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