Gallagher Kitchen

Kay's Cozy Pumpkin Tureen Beef Stew 🎃🍲

This hearty and comforting stew is perfect for chilly evenings and festive gatherings. The unique twist of serving it in a pumpkin adds a fun and seasonal flair, making it not just a meal, but an experience! 🍂✨ The rich flavors of beef and spices mingle beautifully, and the pumpkin provides a delightful backdrop for the warmth of this dish.

Consider pairing it with crusty bread or a fresh salad to make it a complete meal. Plus, if you're feeling adventurous, toast the pumpkin seeds for a crunchy snack!

Ingredients

For the Pumpkin Tureen

For the Beef Stew

Instructions

  1. Prepare the Pumpkin: Wash the pumpkin, cut a lid 2½-3 inches from the stem end, and scoop out the seeds and pulp. (Don’t forget to toast the seeds for a tasty snack!)

    • Mix the pumpkin’s interior with 2 tablespoons of butter, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
    • Bake at 350°F (175°C) for about 1 hour or until tender. You can do this ahead and refrigerate!

  2. Make the Beef Stew:

    • In a large pot, sauté the diced onions and minced garlic in 3 tablespoons of butter until fragrant and translucent.
    • Add the cubed beef stew meat and brown on all sides.
    • Stir in the tomatoes, carrot, peas, and potatoes, mixing well.
    • Add the dried apricot or peach halves, along with salt, pepper, thyme, cinnamon, and beef bouillon. Bring to a simmer.

  3. Combine and Serve: Once the stew is thick and flavors melded (about 1-1.5 hours), carefully transfer the mixture into the baked pumpkin. Serve directly from the pumpkin for a festive presentation!

🥄 A splash of red wine or a tablespoon of Worcestershire sauce can add depth to the stew's flavor profile. 🍷 If you're serving a crowd, consider using smaller pumpkins as individual bowls!

Variations

Enjoy this delightful dish that is sure to bring warmth to your home and joy to your table! 🏡❤️

All Revisions

ocr **PUMPKIN TUREEN BEEF STEW** Wash pumpkin; cut lid 2½-3" from stem end. Scrape out seeds and pulp. (Discard pulp and toast seeds for snacks.) Add to pumpkin 2 tablespoons butter, ½ teaspoon cinnamon, ¼ teaspoon nutmeg. Bake at 350°F for 1 hour or until tender. (Can do ahead and refrigerate.) Sauté 2 medium onions, 3 tablespoons butter, 2 cloves of garlic. Brown 2 pounds beef stew, add 2 tomatoes, 1 carrot, 1½ cup peas and 2 potatoes to onions. Add dried apricot or peach halves and ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon thyme, ¼ teaspoon cinnamon and 2 cups beef bouillon. Add cooked ingredients to pumpkin tureen to serve. Fun for Halloween. Can use small pumpkins with top cut off as described above and baked until tender. Can use as soup bowls! Kay Leffler 185
llm # Kay's Cozy Pumpkin Tureen Beef Stew 🎃🍲 This hearty and comforting stew is perfect for chilly evenings and festive gatherings. The unique twist of serving it in a pumpkin adds a fun and seasonal flair, making it not just a meal, but an experience! 🍂✨ The rich flavors of beef and spices mingle beautifully, and the pumpkin provides a delightful backdrop for the warmth of this dish. Consider pairing it with crusty bread or a fresh salad to make it a complete meal. Plus, if you're feeling adventurous, toast the pumpkin seeds for a crunchy snack! ## Ingredients ### For the Pumpkin Tureen - 1 small pumpkin (about 3-4 lbs) - 2 tablespoons butter - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg ### For the Beef Stew - 3 tablespoons butter - 2 medium onions, diced - 2 cloves garlic, minced - 2 pounds beef stew meat, cubed - 2 tomatoes, diced - 1 carrot, sliced - 1 1/2 cups peas (fresh or frozen) - 2 medium potatoes, diced - 1/2 cup dried apricot or peach halves - 1/2 teaspoon salt - 1/4 teaspoon pepper - 1/4 teaspoon dried thyme - 1/4 teaspoon cinnamon - 2 cups beef bouillon ## Instructions 1. **Prepare the Pumpkin**: Wash the pumpkin, cut a lid 2½-3 inches from the stem end, and scoop out the seeds and pulp. (Don’t forget to toast the seeds for a tasty snack!) - Mix the pumpkin’s interior with 2 tablespoons of butter, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. - Bake at 350°F (175°C) for about 1 hour or until tender. You can do this ahead and refrigerate! 2. **Make the Beef Stew**: - In a large pot, sauté the diced onions and minced garlic in 3 tablespoons of butter until fragrant and translucent. - Add the cubed beef stew meat and brown on all sides. - Stir in the tomatoes, carrot, peas, and potatoes, mixing well. - Add the dried apricot or peach halves, along with salt, pepper, thyme, cinnamon, and beef bouillon. Bring to a simmer. 3. **Combine and Serve**: Once the stew is thick and flavors melded (about 1-1.5 hours), carefully transfer the mixture into the baked pumpkin. Serve directly from the pumpkin for a festive presentation! > 🥄 A splash of red wine or a tablespoon of Worcestershire sauce can add depth to the stew's flavor profile. > 🍷 If you're serving a crowd, consider using smaller pumpkins as individual bowls! ## Variations - **Vegetarian**: Replace the beef with your favorite vegetables and add beans for protein. Use vegetable broth instead of beef bouillon. - **Pumpkin Spice**: Add 1/2 teaspoon of pumpkin spice to the stew for an extra seasonal kick! - **Spicy**: Toss in a chopped jalapeño or some red pepper flakes for a bit of heat in your stew. Enjoy this delightful dish that is sure to bring warmth to your home and joy to your table! 🏡❤️
name Kay's Pumpkin Tureen Beef Stew

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