10/13/2026
Steak Stew in a Pumpkin!
We still have hot summer temps here in Kansas City, but the requests for this cozy fall meal have been plenty! This recipe from our Grace-Filled Homestead Cookbook is one of the family favorites! I know your gang will love it too.
Ingredients
2 lb. beef stew meat, cut into 1-inch cubes
3 T. canola oil, divided
1 1/2 cups beef broth
1 lb. cubed potatoes Hack: 1lb. bag of frozen cubed hash browns
2 cups of baby carrots
1 1/2 chopped onionÂ
4 tsp. garlic minced
2 tsp. salt
1/2 tsp. pepper
1 beef bouillon cube dissolved in a tablespoon of water
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pumpkin (approx. 10 pounds)
Directions
Brown meat in 2 tablespoons oil. In large pot add browned meat, broth, carrots, garlic, chopped onion, bouillon, tomatoes, salt, and pepper. Stir, cover, and simmer for 1 hour. Stir in potatoes and let simmer 1 more hour. Wash pumpkin; cut 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. We save our seeds for roasting the following day. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with oil. Bake at 325° for 2 hours or just until the pumpkin is tender. Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Yield: 8 Servings
Â
Let me know if you make it!
Blessings!
Lana XO
American Country Living - Recipe - Faith Family Farm - Holiday Hosting - Eat What You Grow - Garden Fresh