Beef Stew in a Pumpkin Bowl

Beef Stew in a Pumpkin Bowl

Forget soup in a bowl… I want to eat it in a pumpkin! This fall favorite starts with a slow-simmered beef stew, then gets tucked into a whole pumpkin and baked until tender 🍲🎃 The result? Every serving comes with a scoop of hearty stew and a bite of sweet roasted pumpkin. Cozy, nourishing, and the kind of meal that makes fall feel complete.

Ingredients

  • Beef Arm Roast
  • Small Pie Pumpkins
  • Yukon Gold or Red Potatoes
  • 3-4 Garlic Cloves
  • 1 medium onion
  • Desired veggies like carrots & celery
  • Rosemary twigs
  • Salt and pepper to taste

Number of Servings :

3-4

Prep Time :

10 minutes

Cook Time :

3 hours

DIRECTIONS

Steps

1
Salt both sides of the arm roast and let sit at room temp
2
Add tallow or ghee to the base of a dutch oven or large pot with a lid
3
Brown both sides of the roast over medium-high heat
4
Add water or stock until the roast is at least 75% submerged, top with your favorite herbs like rosemary, add chopped onion and garlic, bring to a boil, cover then reduce the heat to low.
5
Peel and chop the potatoes, and after the roast has been stewing for about 2.5 hours, add the potatoes for the last 30 minutes of simmering.
6
While that cooks, slice off the top of the pumpkin, and remove the seeds and flesh. Place it in a preheated oven and let roast for about 30-35 minutes at 350 deg F.
7
Remove the tender arm roast, let cool for 5 minutes and chop into chunks, return to the pot, including the delicious bone marrow.
8
When the pumpkin is done roasting, let cool, and then scoop out some pieces of pumpkin, and add to the stew. Sprinkle with additional salt and a dash of cinnamon, mix it all up.
9
And then scoop the stew inside the pumpkin bowl, and top with some fresh rosemary.

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