Pumpkin Stew Recipes

PUMPKIN STEW

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.

PUMPKIN VEGETABLE STEW

Steps:

• In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.

PERSIAN-STYLE PUMPKIN STEW

Steps:

• Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
• Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
• Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

HOMEMADE PUMPKIN STEW

Steps:

• In a large heavy pot add the olive oil, chopped shallot and sliced sausages cook on medium heat, stirring often until browned, about 3 minutes.
• Add the garlic, potatoes, carrots, pumpkin, vegetable stock, oregano, hot pepper flakes or pepper if using and rosemary/thyme bag. Stir to combine.
• Cover and bring to a boil, then remove cover and continue cooking on a slow boil for approximately 15 minutes, add the mushrooms. Continue to cook until veggies are tender. Taste for salt. Serve immediately. Enjoy!

PUMPKIN STEW (COOKED IN THE PUMPKIN)

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.

HALLOWEEN PUMPKIN STEW

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
• Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
• Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
• Pour mixture from the skillet into the pumpkin and replace lid.
• Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

CAZUELA DE VACA (BEEF AND PUMPKIN STEW)

Steps:

• Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
• Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
• Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.