Beef Stew in a Pumpkin

Beef Stew in a Pumpkin
Recipe type: Entree
Cuisine: Real Food / Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
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?
  • 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)
  1. Preheat oven to 350
  2. Wash pumpkin, remove top and scoop out seeds; reserve
  3. Place pumpkin in oven, in ceramic dish
  4. Meanwhile, in a large stock pot, brown cubed beef in lard over high heat, until seared on all sides.
  5. Remove from pot and set aside.
  6. In same pot, throw in some chopped onion, carrots, celery and saute for about 10 minutes until softened.
  7. Add fresh garlic and cook for another minute.
  8. Pour in some red wine and cook over high, stirring, until liquid evaporates.
  9. Add homemade chicken or beef stock (how much depends on what consistency you prefer).
  10. Bring to a boil, then reduce heat and add beef back in
  11. 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.
  12. Pour mixture into pumpkin, cover with parchment and cook 2-3 hours
  13. Serve the next day for even more flavor