Halloween Stew
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Halloween Stew calories by ingredient
Number of Servings: 16
Ingredients
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Pam cookie spray
1 Nice Pumpkin
3 TBSP Olive Oil
2 Potatoes
1 Carrot
2 Stalks of Celery
1/2 Onion
1/4 Head of Cauliflower
1/2 Eggplant
1/2 Yellow Pepper
2 Leaves Fresh Sage
1 tsp Fresh Rosemary
3 TBSP Fresh Parsley
2 tsp salt
1 TBSP Pepper
2 tsp McCormick GrillMates Montreal Steak Seasoning
1 Cup Mushrooms
1 lb. Extra Lean Ground Beef
1 TBSP Flour
32 oz. Box Rachael Ray Beef Stock
28 oz Tuttorosso Crushed Tomatoes w/ Basil
Directions
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.
Member Ratings For This Recipe
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1CRAZYDOG
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MBPP50
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AJB121299
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1HAPPYSPIRIT
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JULIABELLE12
