Harvest Beef Stew served in Roasted Squash & Baby Pumpkins
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Fall Harvest Stew in Roasted Mini Pumpkins
Your guests will not be searching for the good stuff in this hearty stew. Loaded down generously with beef & plenty of vegetables, it simmers in a flavorful broth of seasonal stout. The presentation, in roasted pumpkins or acorn squash, finished with lemon thyme, makes this stew unforgettable.
serves 8
2.5 lbs. stew meat (or chuck steak cut into cubes)
3 Tbsp. olive oil
1 large onion, diced
2 carrots, peeled & cut thick on the diagonal
1 celery heart, chopped (leaves included)
4 cloves of garlic, minced
1 1/4 lb. Yukon Gold potatoes, cut into large 1” chunks (leave peal on)
1 1/4 lb. Jewel Yam, peeled & cut into large 1” chunks
2 large hot house tomatoes, chopped
2 cups of beef broth
1 pumpkin stout beer (or other stout)
1 cup dried apples, chopped
1 tsp. pepper
4 bay leaf
2 Tbsp. fresh lemon thyme, finely minced (add this during the final part of the cooking process)
4 small pumpkins or acorn squash, halved with seeds & pulp scooped out
1 Tbsp. butter
salt, pepper & nutmeg to taste
Heat olive oil in a large skillet over medium high heat. Saute beef in batches until nicely browned & place in a large capacity crock pot or Instapot. Saute onion through garlic & add to pot. Add remaining ingredients through bay leaf. Cover & cook on desire setting, until beef & vegetables are fork tender (add thyme 20 minutes before serving). Meanwhile preheat oven to 400f. Rub inner cavities & cut edge of pumpkins (or squash if using) with butter, season lightly with salt, pepper & a bit of freshly grated nutmeg. Roast cut side down on a sheet pan (cover the sheet pan with tin-foil for easier clean up) for approximately 45 minutes or until just tender. Ladle stew into roasted pumpkins & serve.
