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Tough-Meat Stuffed Pumpkin

A delicious and tender beef stew in a roasted acorn squash.
Course Main Course
Keyword acorn squash, beef stew, instant pot, recipe, stew
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8 servings

Ingredients

Stew

  • 16 oz beef chuck roast cubed
  • 6 large carrots chopped
  • 1 sweet potato cubed
  • 12 oz baby potatoes halved
  • 8 oz peas frozen
  • 1 large yellow onion diced
  • 1 tbsp garlic minced
  • 2 tsp salt
  • 2 tsp black pepper ground
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 tbsp soy sauce
  • 8 oz tomato sauce
  • 14 oz beef stock

Roasted Squash

  • 1 acorn squash
  • canola oil
  • ½ tsp salt
  • ½ tsp pepper

Instructions

For the stew

  • In an Instant Pot, brown the cubed beef. Remove once beef is browned.
  • Sauté diced onion and garlic until the onion is translucent.
  • Add chopped carrot and cubed sweet potato and cook for 4-5 more minutes.
  • Add beef stock, tomato sauce, soy sauce, salt, and pepper to Instant pot. Scrape bottom to remove any browned bits.
  • Add halved baby potatoes, browned beef, bay leaf, and thyme sprigs to Instant Pot.
  • Pressure cook on high for 35 minutes and allow to naturally de-pressurize.
  • Once Instant Pot is de-pressurized, add frozen peas and cook until heated through. Discard bay leaves and thyme sprigs then serve.

Roasted squash bowl

  • Preheat oven to 400°F.
  • Slice acorn squash about 1 to 2 inches from top to create a lid and small amount from bottom in order to sit flat. Scoop seeds out and scoop flesh to create a larger opening for bowl as desired.
  • Rub oil on the inside and outside of squash and lid. Sprinkle inside of squash with salt and pepper.
  • Place pumpkin with the opening face down and the lid on a lined baking sheet. Bake for 35-40 minutes or until squash is tender.
  • Serve stew in the cooked, hollow squash.