My wife Helen asked me to see if I could track down a recipe she saw some years ago (Probably in the N.Y. Times) but didn't bother saving. It's a Brazilian beef stew cooked, or at least served, in a pumpking shell.
1 medium onion finely chopped
2 tablespoons olive oil
2 garlic cloves minced
1 pound round steak cut into small cubes
2 tablespoons butter
1/4 cup flour
1 cup dry red wine
2 cups brewed coffee
1/2 Tsp chopped fresh oregano
1/2 Tsp chopped fresh rosemary
6 medium mushrooms quartered
2 medium carrots cut into thin rounds
Saute onion in olive oil over medium heat in Dutch oven or large sauce pan until soft but not brown. About 10 minutes. Add garlic
and cook 30 seconds. Remove and reserve. Raise heat to medium-high and brown beef cubes. Season with black pepper. Save with onion.
Lower heat to medium and melt margarine in pot and stir in flour
until well-blended. Do not burn. Add wine, coffee and herbs and
stir with whisk until slightly thickened and well mixed. Return
meat and onions to pot and bring to a boil. Reduce heat to low
and simmer 35 minutes. Add mushrooms and carrots. Simmer 35
minutes longer. Serve over rice or noodles [or in a pumpkin].
Here is something really scary to cook in a pumpkin! Clean out the pumpkin and layer in it slices of bread (french, italian, artisanal, NOT WONDER) and shredded Emmenthaler or whatever cheese your suicidal heart desires. Pour in whole milk (I used to use half and half when I was younger and immortal) to cover the layers. Mess around with seasonings to delight your own taste buds (don't forget some freshly grated nutmeg). Bake it with it's own lid, set in a pan for leak containment, for about one and 1/2 hours or until the pumpkin flesh is tender. Make salt and pepper available on the table, with watercress or arugula salad and grilled bread. You will die young but happy!
I serve this to my vegetarian niece and I swear her knees go weak.
Yeah, yeah, it's not beef stew, but I just couldn't help myself...
This recipe appeared in the Washington Post magazine in October of 1982. That may be where your wife saw it. I have made it a number of times. It makes a particularly nice informal Sunday supper, since it is so impressive in the pumpkin shell.
1 large diced onion
4 mashed cloves of garlic
3 Tbsp vegetable oil
2 pounds chuck cut in 2-inch chunks
1 pound tomatoes, peeled & chopped
4 cups beef broth
1 bay leaf
2 Tbsps chopped fresh parsley
1 tsp oregano (given the age of the recipe, this assumes dried)
1 tsp thyme (ditto)
1 tsp paprika
salt & pepper to taste
1 large Hubbard squash or pumpkin
4 Tbsp butter
2 sweet potatoes (abt. 1 lb) peeled & cut into chunks
3/4 cup uncooked rice
1 handful each of dried apricots and dried prunes
1 cup corn (canned, frozen or fresh)
1 1/4 cups peas (fresh or frozen)
2 cups peach halves (or cut smaller if large)
Saute onion & garlic in oil until starting to brown. Add the beef and brown on all sides. Add tomatoes, broth, and seasonings. Cover and simmer for about 20 - 30 minutes.
Remove the top and seeds from the pumpkin or squash. Sprinkle with salt, dot with butter, and dampen with a little water. Bake about 20 minutes or until tender.
Back to the stew: Add the potatoes and rice, simmering for about 15 minutes more. Add more broth if necessary. (I have usually found that more is needed. Between the rice, the dried fruits, and the natural thickening capability of the potatoes, it tends to come out pretty thick.)
Add the apricots, prunes, corn and peas, simmering for another 10 minutes or until the corn and peas are cooked. Just before serving, add the peach halves, heat, and then turn into the cooked pumpkin shell.
Kimmie-your stew recipe looks wonderful! Being the proud possessor of a round steak in the freezer, I now know what to do with it. I tried round steak other ways and my husband didn't like it-dunno if it was the steak or the cook on that one!-but he loves stews.