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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin-Cider Stew

Makes: 8 servings
Prep 30 mins Cook 1 hr 45 mins
Pumpkin-Cider Stew
Ingredients
  • 3  tablespoons  all-purpose flour
  • 2  teaspoons  fennel seeds, crushed
  • 2  teaspoons  kosher salt or 1-1/2 tsp. salt
  • 1/2  teaspoon  coarsely ground black pepper
  • 2  pounds  beef chuck roast, cut into 1-inch cubes
  • 2  medium onions, halved, sliced, and broken into thin slivers
  • 2  tablespoons  olive oil
  • 1 14  ounce can  beef broth
  • 1 1/2  cups  apple cider
  • 1/4  cup  cider vinegar
  • 6 - 7  miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
  • 2  medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
  • 2  Jonathan or Gala apples, cored and cut into wedges
  •  Fennel Seeds (optional)
Directions

1. In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.

2. Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.

3. Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings.

From the Test Kitchen
  • Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
To Make Pumpkin Bowl:
  • For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
Nutrition Facts (Pumpkin-Cider Stew)
  • Servings Per Recipe 8,
  • cal. (kcal) 283,
  • Fat, total (g) 8,
  • chol. (mg) 68,
  • sat. fat (g) 2,
  • carb. (g) 27,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 12,
  • pro. (g) 27,
  • vit. A (IU) 6803,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 749,
  • Potassium (mg) 1025,
  • calcium (mg) 61,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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