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Beef and Barley Stew Served in Mini Pumpkins
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Knife

Ingredients
  

  • 4 mini pumpkins
  • 1 pound beef stew meat, cut into cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 (14-ounce) can diced tomatoes
  • 1/2 cup pearl barley
  • 1 teaspoon dried thyme
  • Salt and pepper

Instructions
 

  • Cut the tops off each mini pumpkin and scoop out the seeds and strings. Set the hollowed pumpkins aside.
  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides.
  • Stir in the onion, carrots, celery, and garlic. Cook for a few minutes until the vegetables soften.
  • Pour in the beef broth and diced tomatoes. Add the barley, thyme, and a pinch of salt and pepper.
  • Bring the mixture to a simmer, then cover the pot and cook for about 45 minutes until the beef is tender and the barley is cooked through.
  • While the stew simmers, place the hollowed pumpkins on a baking sheet and warm them in a 350 degree oven for 10 minutes.
  • Ladle the finished stew into the warmed pumpkins and serve right away.

Notes

Warm the pumpkins just enough to take the chill off without softening them too much. The barley will continue to absorb liquid after cooking, so add a splash of broth when reheating leftovers. Leftovers keep well in the fridge for two days.
Course: Main Course
Cuisine: American
Equipment: Large pot, Baking sheet, Knife