Country Living Pumpkin Stew

November 19, 2012

This recipe requires cooking a real pumpkin, but is worth the effort as stew can be served in the shell. If cooking a pumpkin isn’t possible, substitute diced sweet potatoes. The recipe is from a Country Living Magazine edition published in the 1980’s.

pumpkin stew


  • 1 ½ pounds boneless beef round, cubed
  • 1 Tbsp butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 4 cups water (2 of the 4 cups can be low sodium beef broth)
  • ½ tsp salt (less if using broth)
  • ½ tsp dried, crushed thyme
  • ¼ tsp dried, crushed sage
  • ¼ tsp ground black pepper
  • One 5 pound pumpkin (should yield about 3 cups)
  • ¼ cup flour and 1 cup water
  • 1 cup frozen peas


  1. In a large stock pot or 4 quart Dutch oven, brown beef in butter. Add onion and celery sautéing until browned.
  2. Stir in broth and/or water, salt and spices. Heat until boiling. Cook, covered I hour.
  3. To prepare pumpkin: Cut off top 2 inches of the pumpkin. Trim off a few inches from bottom of the pumpkin to make it flat, being careful not to cut through. Scoop out seeds and strings. Seeds can be cleaned and roasted later for snacking. Cut pumpkin flesh off top and bottom trimmings and add to beef that has finished cooking one hour. Cook additional 30 minutes.
  4. Heat oven to 350 degrees. Bake pumpkin shell on a flat pan with an edge for 20 minutes.
  5. Stir flour into 1 cup of water until smooth.
  6. Add to stew with peas. Cook, stirring until thickened.
  7. Spoon into baked shell and serve.
  8. Additional cooked pumpkin can be added or scraped from baked shell sides into stew.
  9. Don’t place pumpkin on direct heat.

For more IC friendly pumpkin recipes and tips on what to do with them this Autumn, check out this post!