Pumpkin Beef Stew

This entry is brought to us by Christina Lianos, of Healthilinguist. Christina co-authored The Paleo Miracle Book: 50 Real Stories of Health Transformation. Christina has a unique approach to food and develops some of the most amazing recipes. Check her out here. In true fashion, this pumpkin beef stew is ahhh-mazing.

Recipe Contest Entry: Pumpkin Beef Stew
Sugar pumpkins are used as a bowl for our hearty and tasty pumpkin beef stew, that is infused with the flavors of onions, carrots, garlic and peppers.
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  1. 4 small sugar pumpkins or 2 cups pumpkin puree*
  2. 2 pounds beef (chuck, London broil, round) cut into small cubes
  3. 3 tablespoons extra virgin olive or coconut oil
  4. 1 large onion, sliced
  5. 4 cloves garlic, minced
  6. 2 cups mushrooms, sliced
  7. 1 red pepper, diced
  8. 1 large carrot, diced
  9. 1 potato or sweet potato, peeled and cubed
  10. 1 large handful of kale or spinach, washed, stemmed & shredded
  11. 1 dried chipotle pepper, soaked and chopped
  12. 3 cups BPA, additive & citric acid free crushed tomatoes
  13. 4 cups beef broth/stock
  14. 1 large handful of cilantro, washed & chopped
  15. 1 tablespoon coriander seed, crushed
  16. 1 tablespoon cumin seed, crushed
  17. 1 tablespoon smoked paprika
  18. 1 cinnamon stick
  19. 2 bay leaves
  20. 1 teaspoon coarse sea salt
  21. 1 teaspoon fresh cracked pepper
  22. Raw milk or grass fed/raw milk cheddar, sliced or shredded
  1. Preheat oven to 375F
  2. Slice the caps off of the sugar pumpkins and scoop out the seeds (reserve for another use). Place the pumpkins cut side down alongside the caps in a large baking pan filled 1 inch with water. Roast for 1 hour, checking after 30 minutes and adding a little more water if needed.
  3. Heat olive or coconut oil in large pot and sauté onion on low heat for 10 minutes until caramelized. Add the garlic and continue sautéing for another 5 minutes. Add the beef cubes and brown until almost cooked through, about 10 minutes. Add the peppers, mushrooms, carrots, potatoes, kale/spinach and cook 5 minutes until slightly soft.
  4. Add the chopped chipotle, crushed tomatoes and stock, coriander seed, cumin seed, smoked paprika, cinnamon stick, bay leaves, salt and pepper; mix well.
  5. Remove the pumpkin from the oven and scoop out the flesh. Reserve half (freeze for another use) and add the remaining pumpkin (approximately 2 cups) to the stew. Mix well and simmer over medium-low heat for 30 minutes to an hour (or longer), stirring occasionally.
  6. Remove the cinnamon stick and bay leaves. Serve in the hollowed out pumpkins with shredded grass-fed / raw milk cheddar.
  1. *If you want to skip the stew in a pumpkin presentation, substitute 2 cups pure pumpkin puree.
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