Beef and Pumpkin Stew with Pomegranates

Halloween 2018

I've had this recipe for about 15 years now, finding the book from which it comes in a thrift store (see title below). It has a lot of interesting pumpkin recipes. Needless to say, it's what I make every Halloween, yesterday being no exception. It's really good: savory, somewhat spicy, and delicious. 

Beef and Pumpkin Stew with Pomegranates

One two pound cooking pumpkin, peeled, seeded, and cut into 1-inch cubes. 

3 poblano peppers

1 pomegranate

2 tablespoons butter 

2 cloves garlic, crushed

1 1/2 pounds beef chuck roast, cut into 1-1/2 inch cubes

1 tablespoon flour 

1 tablespoon ground turmeric

1/2 teaspoon ground cumin 

1/2 teaspoon salt

1/2 teaspoon cayenne pepper 

1/2 cup dry red wine

1 cup beef broth

1 cup water 

Steam the pumpkin cubes until just tender, about 15 minutes. 

Meanwhile, preheat a broiler or gas grill, or light a fire in a charcoal grill. Place the chilies on a broiler pan or grill rack and broil or grill until the skins are charred and blistered, 2 to 3 minutes on each side. Transfer the chilies to a plastic bag, close it, and let them sweat for about 5 minutes. Remove from the bag and slit lengthwise. Remove the stems and seeds, and using your fingers, peel off the skins. Cut the chilies lengthwise into 1/2 inch wide strips and set aside. 

Cut the pomegranate into halves and using your fingers, remove enough of the seeds to measure 1/4 cup. Using a juice extractor or reamer, juice the pomegranate halves. Strain the juice to remove any bits of the bitter white pith. Set the seeds and juice aside. 

In a deep, heavy saucepan over medium heat, heat the olive oil and 1 tablespoon of the butter. Add the garlic and sauté for a minute or two. And the beef and sauté, stirring often, until browned on all sides, about 7 or 8 minutes.

Sprinkle the flour, turmeric, cumin, 1/4 teaspoon of the salt, and 1/4 teaspoon of the cayenne over the meat. Stir the meat to brown the flour and spices, about 3 to 4 minutes. Add the red wine and stir to scrape up any browned bits on the bottom of the pan. Add the beef broth and water, reduce heat to low, and simmer until the beef is fork-tender, 1-1/2 to 2 hours.

While the stew is cooking, melt the remaining butter in a skillet over medium heat. Add the pumpkin and increase heat to medium high. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon cayenne, and sauté until browned, about 5-7 minutes. Remove and set aside. 

When the meat is tender, add the pumpkin, poblano strips, and pomegranate juice. Simmer for about 5 minutes, then serve, topping each serving with a sprinkle of a pomegranate seeds. Serves 4 to 6. 

From "Holiday Pumpkins," by Georganne  Brennan, Photography by Penina, and conceived and produced by Jennifer Barry Design.

NOTES: I cut the pumpkins cubes to a larger size. I also watch the simmering time in order to obtain tender beef; sometimes it takes longer and I end up adding more water, wine, and beef broth. This stew is also really good the next day. 


Stephilius said…
Sounds just a bit bizarre... and delicious! : )
Daniel Shigo said…
Thank you for your comment, Stephilius! It's yummy!

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