Pumpkin Stew
This marvelous fall dinner is sure to impress your guests or your children. Also, a great way to use the last of the pumpkins this season. Our kids had so much fun helping me clean out the pumpkin and they were way too excited to eat it as well. The stew is cooked and served in the pumpkin shell. A trust taste of autumn.
One of our fall tradition is taking the kids to Rocky Creek Farms Pumpkin Patch. This farm is straight out of the movies! Pumpkin patches, cows, pigs, and a farm stand selling produce. They have tractor rides for the kids that take you to the large patch, where you can pick your own pumpkin.
Ingredients
1 lb beef stew, cut into cubes (I used elk meat from a friend)
Olive oil
4 carrots sliced
4 staks celery, sliced
4 garlic cloves, minced
1 onion, chopped
2 tbsp arrowroot flour
1/4 teaspoon chili flakes
1 tbsp tomato paste
1 cup red wine
1 tsp fresh thyme leaves
1.5 cup beef bone froth
Salt and Pepper
1 Pumpkin (10-12 pounds)
Method:
Preheat over to 400 degrees
In a large skillet over medium heat, heat olive oil. Add in meat, cook until golden brown. About 2-3 minutes.
In a large pot, add olive oil over medium heat. Add in garlic and onion. Sauté for 5 minutes. Add in carrots and celery. Cook for another 10 minutes. Add in meat, tomato paste, chili flakes, red wine, thyme, salt and pepper.
Add in beef bone broth. Save 1/2 cup for the roux. Bring to a boil then reduce heat.
In a small bowl whisk together 1/2 cup bone broth and arrowroot. This create a thick roux. Add to pot and mix together.
Prepare pumpkin: clean out all the inside of the pumpkin guts.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top of the pumpkin. Brush the outside of the pumpkin with olive oil. Bake at 400 for 1 hour.
Serve stew from the pumpkin, scooping out a little pumpkin with each serving.
Top with parsley.
ENJOY!