Halloween Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
Pam cookie spray1 Nice Pumpkin3 TBSP Olive Oil2 Potatoes1 Carrot2 Stalks of Celery1/2 Onion1/4 Head of Cauliflower1/2 Eggplant1/2 Yellow Pepper2 Leaves Fresh Sage1 tsp Fresh Rosemary3 TBSP Fresh Parsley2 tsp salt1 TBSP Pepper2 tsp McCormick GrillMates Montreal Steak Seasoning1 Cup Mushrooms1 lb. Extra Lean Ground Beef1 TBSP Flour32 oz. Box Rachael Ray Beef Stock28 oz Tuttorosso Crushed Tomatoes w/ Basil
Heat oven to 325. Cut top off of a nice round pumpkin. Clean out seeds and insides. Wash inside and out. Pat dry. Spray w/ Pam. Set on a cookie sheet along with the top, sprayed and cut side down. Bake for at least one hour.
Meanwhile heat Olive Oil in a large kettle. Wash, chop and drop potatoes, carrots, onions, celery, peppers, cauliflower and eggplant into the kettle, making sure they are small and about the same size. Add spices and herbs. Keep them on medium high heat for about 5 minutes, stirring periodically. Add mushrooms. When the veggies are tender, after about 6-8 minutes, pour in about a cup of the stock. It will pick up anything stuck to the bottom of the pan. Reduce the heat and let it bubble. In a separate skillet brown ground beef. Season w/ Salt and Pepper and Steak Seasoning. When it's browned, sprinkle w/ flour. Let cook for a minute or so and add 1/2 cup of stock to get up all the meat. Add to veggies. Put in tomatoes and Crushed tomatoes w/ Basil. Heat through.
Take pumpkin out of the oven and put in a shallow bowl. Ladle stew into the pumpkin and serve, scraping the cooked pumpkin. Makes 16- 1 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user CPOOLE.
Meanwhile heat Olive Oil in a large kettle. Wash, chop and drop potatoes, carrots, onions, celery, peppers, cauliflower and eggplant into the kettle, making sure they are small and about the same size. Add spices and herbs. Keep them on medium high heat for about 5 minutes, stirring periodically. Add mushrooms. When the veggies are tender, after about 6-8 minutes, pour in about a cup of the stock. It will pick up anything stuck to the bottom of the pan. Reduce the heat and let it bubble. In a separate skillet brown ground beef. Season w/ Salt and Pepper and Steak Seasoning. When it's browned, sprinkle w/ flour. Let cook for a minute or so and add 1/2 cup of stock to get up all the meat. Add to veggies. Put in tomatoes and Crushed tomatoes w/ Basil. Heat through.
Take pumpkin out of the oven and put in a shallow bowl. Ladle stew into the pumpkin and serve, scraping the cooked pumpkin. Makes 16- 1 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user CPOOLE.
Nutritional Info Amount Per Serving
- Calories: 124.2
- Total Fat: 4.8 g
- Cholesterol: 16.3 mg
- Sodium: 256.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.2 g
- Protein: 8.5 g
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