Slow Cooker Beef Stew Served in Mini Pumpkins
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 4 mini pumpkins
- 4 carrots, peeled and sliced
- 3 medium potatoes, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the beef cubes, carrots, potatoes, onion, and garlic to the slow cooker.
- In a small bowl, whisk together the beef broth, tomato paste, flour, thyme, salt, and pepper until smooth.
- Pour the broth mixture over the meat and vegetables in the slow cooker.
- Cover and cook on low for 8 hours until the beef is tender.
- Cut the tops off each mini pumpkin and scoop out the seeds and strings.
- Ladle the hot stew directly into the hollowed pumpkins and serve right away.
Notes
Hollow the pumpkins right before serving so they stay firm. Stir the stew well at the end of cooking since the flour thickens it as it rests. Leftovers can be stored in an airtight container in the fridge for up to three days and reheated on the stove with a splash of broth.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board