@therecipecollector: Get your COOK ON with NancyG, The Recipe Collector! Prepare to fall head over heels for the ultimate autumn comfort food: a magnificent, rustic Beef and Pumpkin Stuffed Stew baked directly inside a hollowed-out sugar pumpkin. Imagine tender, slow-simmered chunks of beef bathed in a rich, savory, herb-infused gravy, mingling with caramelized onions and garlic. All of this roasts together until the pumpkin shell becomes meltingly tender, infusing the rich stew with a subtle, sweet warmth. As you scoop into the roast pumpkin, you get tender wedges of sweet squash alongside melt-in-your-mouth beef, creating a deeply satisfying, cozy meal that looks like a masterpiece on the table and tastes even better. Yields: 4 to 6 servings Ingredients: * 1 medium whole sugar pumpkin (about 4 to 5 pounds), washed, top cut off like a jack-o'-lantern, and seeded * 2 pounds beef chuck roast, trimmed and cut into bite-sized 1-inch cubes * 2 tablespoons olive oil * 3 tablespoons unsalted butter * 1 large yellow onion, thinly sliced * 4 cloves garlic, minced * 2 tablespoons all-purpose flour * 1 cup low-sodium beef broth * 1/2 cup dry red wine (or substitute additional beef broth) * 1 tablespoon Worcestershire sauce * 1 teaspoon dried thyme * 1 teaspoon dried rosemary * 1 teaspoon kosher salt * 1/2 teaspoon freshly ground black pepper * 1 cup fresh pumpkin flesh, peeled and cubed (optional, for extra body in the stew) * Fresh parsley or thyme sprigs for garnish Instructions: 1. Preheat and Prep the Pumpkin: Preheat your oven to 375°F. Carefully cut the top off the sugar pumpkin and scoop out all seeds and fibrous strings. Lightly brush the inside and outside with olive oil and a pinch of salt. Place on a parchment-lined baking sheet and bake for 25 to 30 minutes while preparing the filling. 2. Brown the Beef: While the pumpkin bakes, heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Sear beef in batches until nicely browned (5-7 minutes). Remove and set aside. 3. Build the Flavor Base: Reduce heat to medium. Add remaining butter and sliced yellow onions to the Dutch oven. Sauté until soft and golden (6-8 minutes). Stir in minced garlic for 1 minute until fragrant. Sprinkle flour over onions and garlic, stirring constantly for 1 minute to cook out the raw taste. 4. Simmer the Stew: Pour in dry red wine (scraping up browned bits), then beef broth and Worcestershire sauce. Return browned beef and juices to the pot. Stir in dried thyme, dried rosemary, and cubed pumpkin flesh (if using). Bring to a simmer, then reduce heat to low and simmer uncovered for 20 minutes to thicken the sauce and meld flavors. 5. Fill and Bake: Remove partially baked pumpkin from the oven. Spoon the hot beef stew into the pumpkin cavity until nearly full. Replace the pumpkin lid. Return to the oven and bake at 375°F for 45 to 60 minutes, or until the beef is fork-tender and the pumpkin wall is easily pierced. 6. Serve: Carefully transfer the stuffed pumpkin to a large serving platter. Ladle stew into bowls, scooping out generous wedges of tender roasted pumpkin wall to serve alongside. Garnish with fresh herbs. Chef's Notes: * Choosing Your Pumpkin: Use a culinary "sugar pumpkin" or "pie pumpkin" for their thick, sweet, flavorful flesh. * Wine Substitutions: Replace dry red wine with an extra 1/2 cup low-sodium beef broth and a splash of balsamic vinegar. * Make-Ahead Tip: Prep and brown the beef stew filling a few hours in advance, keeping it warm while you prep the pumpkin shell. Nutrition (per serving): Calories: 485 kcal | Protein: 38 g | Total Fat: 22 g | Saturated Fat: 8 g | Carbohydrates: 28 g | Dietary Fiber: 5 g | Sugars: 9 g | Sodium: 760 mg #NancyG #TheRecipeCollector #StuffedPumpkin #FallRecipes #ComfortFood

NancyG The Recipe Collector

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Monday 02 November 2026 00:11:05 GMT