Beef Stew in a Pumpkin

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add depth without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 350°F (175°C).

Cut the top off the pumpkin and scoop out the seeds and stringy insides.

Heat oil in a large pot over medium heat until shimmering.

Add diced onion and minced garlic; sauté until translucent, about 3-4 minutes.

Add beef stew meat and brown on all sides, about 5-7 minutes.

Stir in sliced carrots, cubed potatoes, diced tomatoes, green peppers, mushrooms, beef bouillon granules, salt, black pepper, and Worcestershire sauce.

Pour in water; bring to a simmer.

Cover and cook on low heat until the beef is tender, about 1.5-2 hours.

Transfer the beef stew into the hollowed pumpkin.

Place the pumpkin on a baking sheet and cover with foil.

Bake in the preheated oven for 45-60 minutes until the pumpkin is tender.

Cooking Techniques

Equipment Needed

Spice Level: