Pumpkin Pot Beef Stew Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 1/2 lbs: Boneless lean beef cubes,
Trimmed & cut in 1" cubes,
1 medium: Onion, chopped
1 Stalk: of celery, diced
2 Cloves: garlic, minced
1/2 tsp: Black pepper,
2 can: Beef broth,
1 can: Whole tomatos, drained and
Chopped,
2: Bay leaves,
5 cup: Pumpkin flesh, cut into 1"
Cubes,
1: Sweet potato, peeled and
Diced,
1: White potato, peeled and
Diced,
2 tsp: Beef-flavor bouillon,
Granules,
1/2 tsp: Chili powder,
1/4 tsp: Ground cinnamon,
1/4 tsp: Ground cloves,
1/4 cup: Water,
3 tbsp: All-purpose flour,
Directions:
Heat the vegetable oil in a large soup pot. Add the beef, onion,
celery, garlic, and pepper. Cook, stirring occasionally, until the
meat is browned on all sides, about 8 to 10 minutes. Drain off the
excess fat. Add the broth, tomatos, and bay leaves. Bring to a boil,
then reduce the heat and cover the pot. Simmer for 1 hour, or until
the meat is tender.
Stir in the pumpkin, sweet potato, white potato, bouillon granules,
and the spices. Bring the soup back to a boil, reduce the heat, over
and simmer for 45 minutes, until the vegetable are tender. Remove and
discard the bay leaves.
In a separate mixing bowl, whisk together the flour and the water
until the flour is fully dissolved. Add the flour mixture to the
pot, stirring constantly until thickened, about 3 to 5 minutes.
Lade the soup into either a serving bowl, or prepared pumpkin shell.
If serving in a pumpkin shell, use oven mitts to place the filled
pumpkin in a 13x9x2-inch baking pan. Fill the pan with 1/2 inch of
water and bake in 350-degree oven for 15 minutes until the pumpkin is
warmed and the soup is hot.
NOTE: To serve this recipe in a pumpkin shell, after cutting off the
lid from the top of the pumpkin and scooping out the seeds and
stringy flesh, hollow out pumpkins interior, making sure the shell
remains at least 1/2 inch thick.
(Unfortunately the serving size is not listed!)
Nutritional analysis per serving: Calories 447; protein 22 grams,
carbohydrates 18.3 grams, fat 31.8 grams, cholesterol 78.1 mg; dietary
fiber 2.8 grams; sodium 498 grams.
From: Randy Roller
Source from luhu.jp
celery, garlic, and pepper. Cook, stirring occasionally, until the
meat is browned on all sides, about 8 to 10 minutes. Drain off the
excess fat. Add the broth, tomatos, and bay leaves. Bring to a boil,
then reduce the heat and cover the pot. Simmer for 1 hour, or until
the meat is tender.
Stir in the pumpkin, sweet potato, white potato, bouillon granules,
and the spices. Bring the soup back to a boil, reduce the heat, over
and simmer for 45 minutes, until the vegetable are tender. Remove and
discard the bay leaves.
In a separate mixing bowl, whisk together the flour and the water
until the flour is fully dissolved. Add the flour mixture to the
pot, stirring constantly until thickened, about 3 to 5 minutes.
Lade the soup into either a serving bowl, or prepared pumpkin shell.
If serving in a pumpkin shell, use oven mitts to place the filled
pumpkin in a 13x9x2-inch baking pan. Fill the pan with 1/2 inch of
water and bake in 350-degree oven for 15 minutes until the pumpkin is
warmed and the soup is hot.
NOTE: To serve this recipe in a pumpkin shell, after cutting off the
lid from the top of the pumpkin and scooping out the seeds and
stringy flesh, hollow out pumpkins interior, making sure the shell
remains at least 1/2 inch thick.
(Unfortunately the serving size is not listed!)
Nutritional analysis per serving: Calories 447; protein 22 grams,
carbohydrates 18.3 grams, fat 31.8 grams, cholesterol 78.1 mg; dietary
fiber 2.8 grams; sodium 498 grams.
From: Randy Roller
Source from luhu.jp