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(NJFDMA) Recipe: Beef Stew in a Pumpkin
Beef Stew in a Pumpkin
Serves 6
Description:
A great way to display this delicious dish, inside a pumpkin. Your guests will be impressed.
Ingredients:
- 10 12 lb field pumpkin
- 3 tablespoon butter
- 2 lb sugar pumpkin
- 1 ½ - 2 lb stew beef
- 1 tablespoon vegetable oil
- 1 tablespoon garlic
- 1 cup chopped onion
- 1 cup sliced carrots
- ½ cup chopped green pepper
- 4 cups beef broth
- 1 ½ cups peeled, seeded, and chopped tomatoes
- 1 bay leaf
- ½ teaspoon oregano
- 6 sprigs parsley
- salt & fresh ground pepper
- ¾ lb white potatoes
- ¾ lb sweet potatoes
- 1 lb zucchini
- 1 ½ cup corn
Directions:
Clean out field pumpkin: Slice a lid. Cover the pumpkin with lid, and bake in a preheated 375º oven for 45 minutes.
Clean the sugar pumpkin, peel the flesh, cut into ½-inch cubes; set aside. Cut beef into ½-inch chunks. Heat oil and 2 tablespoons butter, and brown meat in large stock pot. Remove meat; add the garlic, onions, carrots, and green pepper; cook for 5 minutes until wilted. Add the broth, tomatoes, herbs and 2 teaspoons salt. Cover and simmer for 15 minutes. Cut white and sweet potatoes into ½-inch cubes, add to pan along with pumpkin. Cover and cook for 30 minutes.
Puree 1-1 ½ cups of vegetable mixture along with some of the liquid. Put back into the stew to thicken the broth. Cut the zucchini into ½ inch slice, add to stew along with the corn. Cook for 5 minutes. Season to taste, add beef and place in field pumpkin. Bake in oven for 15 minutes. Ladle stew from pumpkin.
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