Pumpkin Stew

Pumpkin Stew


(399 votes) 5 399

After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory stew. My family eagerly looks forward to it every year.

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Bradenton, FL

Time needed

20 min preparation + 90 min cooking

Serving Size / Yield

5 servings


  • 1/2 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 lb. beef stew meat
  • 2 Tbs. vegetable oil
  • 2 Tbs. butter
  • 1 lg. onion, chopped
  • 2 cloves garlic, minced
  • 3 med. carrots, thinly sliced
  • 1 C. celery, thinly sliced
  • 2 C. rice
  • 5 C. water
  • 1 bay leaf
  • 1 tsp. beef bouillon granules
  • 1 tsp. dried thyme
  • 3 C. pumpkin, peeled and cubed

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In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Cut stew meat into 1" cubes. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in pumpkin and rice. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves. 

Reviews (1)

  • This stew is AWESOME! Wonderful blend of herbs. My husband loved it. Will definitely make this again.

    Flag as inappropriate CTBDE1  |  October 18, 2012

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