Have you ever noticed how versatile pumpkins are (and I don't mean just around Halloween)? You've probably enjoyed pumpkin pie, but have you ever had pumpkin stew?
Serves 8
Prep time: 15 minutes
Total time: 2:15
Ingredients:
- 1 tablespoon olive oil
- 2 medium onions, diced
- 1 pound stew meat, trimmed and browned
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 2 cups solid pack canned pumpkin
- 1/4 cup carrots, diced
- 1/4 cup apple cider
- 4 cups beef stock or vegetable stock
- Salt & ground black pepper, to taste
- Sour cream or yogurt to garnish
- 1 medium pumpkin
Instructions:
Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
Heat the olive oil in a large wide-based saucepan over medium heat.
Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic.
Add the pumpkin and meat and stir to coat well in the spice mixture.
Add the stock and apple cider and bring to the boil.
Reduce heat to medium-low and simmer, covered, for one hour or until the meat is tender.
Place pumpkin in shallow baking pan.
Fill with the stew mixture and cook on 325F for 1-1 1/2 hours or until the pumpkin is tender (cooking time will depend on the size of your pumpkin)
Terri's Tips:
- Use smaller individual pumpkins; just adjust cooking time
- Top with yogurt or sour cream
- Be sure to get chunks of pumpkin in your stew as you serve it for more rich pumpkin flavor