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Autumn Beef Stew in a Pumpkin

Here is a new way to serve beef stew. It looks incredible, is definitely an eye catching display, and is not that difficult to make. I cannot take credit for making this, only for taking the picture. One of my colleagues, Brigitte, made this for yesterday’s feast of feasts. She said it really wasn’t difficult to make, with the worse probably being the carving of the pumpkin. With the correct tools, even that can be completed with ease. Doesn’t it look spectacular? Basically, you make a beef stew in a dutch oven, simmer it for a couple hours, clean out a pumpkin, put the beef stew in it, and bake it! The first Beef Stew recipe is mine, the one that I have used for about, well let’s just say for many years.  Thanks Brigitte for a great fall dish!

Autumn Beef Stew in a Pumpkin (Em”s Beef Stew)

2 lbs. of beef tenderloin
3 tbsp. unbleached flour
3 tbsps. of cannola oil
1 cup water
3 large potatoes
4 carrots
1 small turnip
2 large stalks celery
1 tbsp. minced garlic
1 onion
1 tsp. salt
1 tsp. pepper
1 can diced tomatoes
1 pumpkin

1. Chop the vegetables into bite sized pieces.
2. Mix the flour with the salt and pepper, dredge the beef in the flour, then brown the beef in 2 tbsps. oil.
3. Add the water, vegetables, salt, and pepper.
4. Cover and simmer for about 2 hours. Stir in the tomatoes.
5. Clean the pumpkin, keeping the top for later. Place in a shallow baking pan.
6. Spoon in the beef stew, replace the pumpkin top, brush the outside of the pumpkin with 1 tbsp. oil, and bake for about 2 hours in a 325* oven. Do not overbake!!

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