jack-o'-lantern beef stew (Printable Version)
Satisfying beef and vegetables simmered in a pumpkin bowl, perfect for festive autumn meals.
# The Ingredients You'll Need:
→ Pumpkin Preparation
01 - 1 large sugar pumpkin (approximately 4–5 lbs), thoroughly cleaned
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Stew Base
05 - 2 lbs beef chuck, cut into 1-inch cubes
06 - 2 tablespoons olive oil
07 - 1 large yellow onion, diced
08 - 3 garlic cloves, minced
09 - 3 large carrots, peeled and sliced
10 - 3 celery stalks, sliced
11 - 1 lb potatoes, peeled and diced
12 - 1 red bell pepper, diced
13 - 2 tablespoons tomato paste
14 - 4 cups low-sodium beef broth
15 - 1 cup dry red wine (optional; may substitute with additional beef broth)
16 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
17 - 1 teaspoon smoked paprika
18 - 2 bay leaves
19 - 1 1/2 teaspoons salt
20 - 1/2 teaspoon ground black pepper
21 - 2 tablespoons cornstarch (optional, for thickening)
22 - 2 tablespoons cold water (for cornstarch slurry if thickening)
→ Garnish
23 - Chopped fresh parsley
# Step-by-Step Instructions:
01 - Preheat the oven to 375°F (190°C). Slice the top off the pumpkin and reserve as the lid. Scoop out seeds and stringy interior. Rub pumpkin cavity with olive oil, salt, and black pepper. Arrange the pumpkin and lid on a parchment-lined baking sheet.
02 - Roast the pumpkin and lid for 35 to 45 minutes until just tender but still structurally sound enough to contain the stew. Set aside to cool slightly.
03 - Warm olive oil in a large Dutch oven over medium-high heat. Working in batches, sear beef cubes until browned on all sides. Remove beef and keep aside.
04 - In the same pot, add diced onion and minced garlic. Sauté for 2 to 3 minutes until fragrant and translucent.
05 - Add sliced carrots, celery, diced potatoes, and bell pepper to the pot. Stir occasionally and cook for 5 minutes until vegetables begin to soften.
06 - Stir in tomato paste, mixing to coat the vegetables. Return the browned beef to the pot. Pour in beef broth, dry red wine (if using), thyme, smoked paprika, bay leaves, salt, and black pepper. Bring mixture to a boil.
07 - Reduce the heat to low, cover, and simmer for 90 to 120 minutes, or until beef is tender and vegetables are fully cooked.
08 - If desired, mix cornstarch with cold water to create a slurry. Stir slurry into simmering stew and cook for an additional 5 minutes, stirring occasionally, until stew reaches desired thickness.
09 - Remove bay leaves and adjust seasoning as necessary. Ladle hot stew into the roasted pumpkin shell. Position the reserved pumpkin lid for presentation.
10 - Sprinkle chopped parsley over the filled pumpkin. Serve immediately while hot.
# Additional Tips::
01 -
- Easy to adapt for Halloween or autumn parties
- Packed with vegetables and hearty beef for a wholesome meal
- Uses the pumpkin as a charming edible bowl and adds natural sweetness
- Gluten free with simple ingredients found at most grocery stores
02 -
- High in protein and fiber for a filling meal
- Gluten free without top eight allergens
- Pumpkin is edible and brings seasonal sweetness
03 -
- Always brown the beef for best flavor and color scrape up every bit from the bottom of your pot
- Choose high quality beef and pumpkin for the showpiece presentation
- If you want to carve a Jack o Lantern face keep it shallow so the pumpkin holds the stew without leaking