Stock up on an extra pumpkin when you're looking for suitable candidates for the jack-o-lantern! Nothing goes to waste when you actually bake your stew in a pumpkin! What better way to create a festive feast?
Ingredients
1 medium pumpkin
2 pounds grass fed chuck
2 tablespoons pastured fed lard, such as Fatworks
1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4-6 cloves garlic, smashed
½ bottle red wine, such as chianti
beef broth, such as kettle and fire
optional: fresh herbs (rosemary, bay leaves, parsley, tarragon)
Instructions
Preheat oven to 350
Wash pumpkin, remove top and scoop out seeds; reserve
Place pumpkin in oven, in ceramic dish
Meanwhile, in a large stock pot, brown cubed beef in lard over high heat, until seared on all sides.
Remove from pot and set aside.
In same pot, throw in some chopped onion, carrots, celery and saute for about 10 minutes until softened.
Add fresh garlic and cook for another minute.
Pour in some red wine and cook over high, stirring, until liquid evaporates.
Add homemade chicken or beef stock (how much depends on what consistency you prefer).
Bring to a boil, then reduce heat and add beef back in
Add a bouquet garnis if you like- fresh herbs tied together with string, like rosemary, bay leaves, parsley, tarragon, etc… which will be easily removed once the dish is finished.
Pour mixture into pumpkin, cover with parchment and cook 2-3 hours
Serve the next day for even more flavor
Recipe by Paleoista at https://www.paleoista.com/?p=49138