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Pumpkin Beef Stew

Whether you're hosting a Halloween gathering, a cozy family dinner, or simply seeking a culinary adventure, this Pumpkin Beef Stew will captivate your taste buds and add a touch of spice to your meal. Make it at home to experience a dish that celebrates the magic of the season!

Prep time: 40 minutes

Cooking time: 2 hours

Serves: 4


- 4 small mini pumpkins (about 6-8 inches in diameter)

- 1.5 lbs (680g) Braveheart Bottom Round Flat Roast, cubed

- 2 tablespoons vegetable oil

- 1 onion, diced

- 2 cloves garlic, minced

- 2 carrots, peeled and sliced

- 2 potatoes, peeled and diced

- 1 cup frozen peas

- 4 cups beef broth

- 1 cup tomato sauce

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste


  1. Carefully cut the tops off the mini pumpkins and scoop out the seeds and pulp. You can save the pumpkin seeds for roasting later if you like.

  2. Preheat your oven to 350°F (175°C).

  3. Heat the vegetable oil over medium-high heat in a large, oven-safe pot or Dutch oven.

  4. Season the beef cubes with salt and pepper, then add them to the pot.

  5. Sear the beef on all sides until it's browned. Remove the beef from the pot and set it aside.

  6. In the same pot, add the diced onion and minced garlic. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.

  7. Stir in the sliced carrots and diced potatoes. Sauté for another 5 minutes.

  8. Return the seared beef to the pot with the vegetables.

  9. Add the dried thyme, dried rosemary, and more salt and pepper to taste. Stir to coat everything evenly.

  10. Pour in the beef broth and tomato sauce. Stir to combine.

  11. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.

  12. While the stew is simmering, brush the outside of the mini pumpkins with a little oil and place them on a baking sheet. Bake in the preheated oven for about 20-30 minutes or until tender but still holding their shape.

  13. About 15 minutes before serving, add the frozen peas to the stew. Stir them in and let them cook until heated through.

  14. Once the mini pumpkins are done, fill each one with a generous serving of beef stew.

  15. Serve the stew hot, and enjoy the Halloween-inspired meal with a touch of autumn charm! Don't forget to scoop some of the tender pumpkin flesh and the stew for an extra treat.

Looking for more spooky recipes? Try Braveheart Stuffed Jack-O-Lantern Peppers.


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