This is the perfect, homely dinner to look forward during the cold winter months. A delicious and hearty beef stew is baked in a sugar pumpkin and served.
Sugar pumpkins look like a miniature version of the classic big orange pumpkins around at Halloween. They are smaller, sweeter and have more flavour.
This is a neat recipe! The recipe doesn't give enough instructions though for non-experienced cooks, so here you go . . . cover the stew while it's being cooked on the stove, otherwise the liquid will cook off. Also, place the pumpkin top back on the pumpkin after it's filled, make sure the pumpkin stem is wet, and then cover the stem with tin foil. - 06 Nov 2002 (Review from Allrecipes US | Canada)
This was fabulous! I doubled the recipe for a party and used an 11 lb. French cooking pumpkin. I made the stew Friday night and baked it Saturday. It came out wonderful and the leftovers just got better and beter. Served with a crusty french bread to complete! Thanks for this great recipe - I will make it again. - 29 Oct 2002 (Review from Allrecipes US | Canada)
this was great! stew tasted yummy and it looked awesome i didn't quite fill the pumpkin to the top with the stew, when i took it out of the oven it was full - must be it filled the rest of the way with the pumpkin juice. very good recipe! thank you! - 01 Nov 2005 (Review from Allrecipes US | Canada)