Sunday, October 24, 2010

Pumpkin Cider Beef Stew Recipe- Served in a Pumpkin

I haven't had this much fun with a recipe in a long time! Earlier this week, it was our table's turn to cook for our MOPS group. I chose to do a recipe out of the cookbook our group is selling and I thought it would taste good with pumpkin, so I decided to serve Cider Beef Stew in a pumpkin. It was a hit! I know this sounds like a really strange recipe, but the flavors blend amazingly well. I actually used a leftover pot roast and oven roasted veggies, which made this recipe very simple. However, I'll go ahead and give you the basic stew recipe with just a few of my own variations/additions.

Cider Beef Stew Recipe:
3 Tbl whole wheat pastry flour
1 tsp salt
1/2 tsp pepper
1 lb beef stew meat (bite sized)
2 T olive oil
1 c apple cider
2 cups water
1 Tbl apple cider vinegar
1 bay leaf
1/2 tsp dried thyme
2 garlic cloves, minced
2 lg. carrots, sliced
2 ribs celery, sliced
2 potatoes, cubed
1 onion, chopped or wedged

In bowl, mix together flour, salt and pepper. Coat meat with this mixture and brown in oil in a stew/soup pot. Add cider, water, vinegar, thyme, garlic and bay leaf. Bring to boil, then reduce heat and cover. Simmer for 1 1/2 to 2 hours or until meat is tender. Add veggies, simmer and cover for another 45 minutes. Salt and pepper to taste.

To serve in Pumpkin:

Select a pumpkin that will fit in your oven, but big enough to hold a stew. Cut top open, at a slant going towards the stem (this will prevent the lid from falling in as it cooks). Scrape out pumpkin "guts". Put pumpkin (with lid on) onto a cookie sheet (I used a stoneware bar pan). Cook at 350 for 1 1/2 to 2 hours, keepin an eye on it towards the end. You can't over-cook it or the sides will collapse and then it obviously won't hold the stew. When you are able to scrape the insides, you know it is done enough. Take pumpkin out of oven. Scrape desired amount of pumpkin off the sides and then pour the stew into the pumpkin. Mix the scraped pumpkin and the stew together. Serve.

It's easy, tasty and festive all at the same time. Enjoy!
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12 comments:

Camille said...

What a cool idea! Very fitting for the season...

Stacie, A Firefighter's Wife said...

That is just too darn cool!

Connie said...

Gotta love this idea!

alexis said...

Wow! What a neat idea. You really put a lot of effort into that...I'm sure the ladies in your MOPS group really enjoyed it!

RaD said...

Sounds like a recipe I tried years ago, except you had to cook the stew in the pumkpin, or least the last hour or so of it. It tasted really good but I remember it was a lot of work which is probably why I haven't done it since. Just might have to try this "quicker" recipe because it sounds delish. Thanks for sharing.

Jenn @ A Country Girl's Ramblings said...

Great idea and I'm sure it was delicious!

Jenn @ A Country Girl's Ramblings said...

Jackie, when you get a spare moment could you e-mail me? jjbowers@frontiernet.net I have a few questions about cheese making. (I couldn't find a way to e-mail you from your blog)

Thanks!

sarah in the woods said...

What a neat idea! Your name really caught my attention. My mom's coming over to make cheese with me Monday. It'll be our first time.

His bondservant said...

This looks absolutely delicious and so pretty too! I have to try this one. Thanks for sharing.

Blessings,
Jackie

bookflutterby said...

Mmmmmmmmm....I'm bookmarking this! Looks delicious! And putting it in a pumpkin is so creative!
Courtney

AM Nichols said...

Jackie, I'd like to get your permission to use your recipe and photo at the weekly menu plan at www.foodieview.com/blog. Could you contact me at am at the-write-spot dot com and let me know if that's OK? Thanks!

Catherine said...

Great idea and tastey too!

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