Curried Beef Stew in a Pumpkin Shell | Peggy Lampman's dinnerFeed

Recipe: Curried Beef Stew in a Pumpkin Shell

2 1/2-3 pounds boneless chuck or English roast, fat removed and cubed into 3/4-inch pieces
6 tablespoons grape seed oil
1/3 cup cornstarch
1 medium yellow onion, diced
3 stalks celery, chopped
2 tablespoons-1/4 cup curry powder
1 tablespoon brown sugar
1 zucchini, quartered and sliced
1 yellow squash, quartered and sliced
4 1/2 cups-5 1/2 beef or vegetable stock

In a large bowl, toss the cubed beef with 3 tablespoons of the oil. Season with kosher salt and freshly ground pepper and lightly coat each cube with corn-starch, adding a little at a time.
In a heavy-bottomed stockpot or Dutch oven, heat the remaining 3 tablespoons oil over medium-high heat. Working in batches, brown meat on all sides. Remove with a slotted spoon and set aside. Deglaze pan with 1/4 cup of stock, scraping up brown bits.
Stir onion, celery and 2 tablespoons curry into pot and cook until onions are softened, about 5 minutes. Return beef to pot and sauté an additional minute. Add 4 1/2 cups stock, stirring continuously, and bring to a boil. Reduce heat and simmer until fork-tender, 2-2 1/2 hours, stirring occasionally, adding more curry powder to taste. If stew is too thick, add additional stock as needed.
Stir in zucchini and yellow squash. Cook an additional 15 minutes or until squash is tender.

Active Time: 1 hour (including time to carve pumpkin bowls)

Simmer Time: apx. 2 1/2 hours

Number of servings (yield): 4-6

Recipe: Pumpkin Shells

Select 4-6 small, unblemished pie pumpkins, about 5 inches in diameter. Preheat oven to 400° . Carefully cut around stem of each pumpkin to create a "bowl". Remove top and scoop out seeds and fibers. Place shells upside down in a baking pan filled with about 2 inches of water. Steam in oven for 40-50 minutes or until flesh is fork-tender. Remove, fill with hot stew and serve.