Try this delicious, nutritious, and easy slow cooked paleo beef stew, served in a pumpkin!
Pumpkins are synonymous with autumn leaves, Halloween and jack-o-lanterns, but did you know that they are a perfect Paleo and Keto friendly food?
What is pumpkin, exactly?
Pumpkins are a member of the squash family and are actually a fruit. They are loaded with immune boosting vitamins, minerals and antioxidants – specifically they are high in vitamin A, vitamin C, riboflavin, potassium, copper and manganese, and also contain vitamin E, thiamin, niacin, vitamin B6, folate, iron, magnesium and phosphorus.
Now more than ever, it is important to be consuming foods with high nutritional value, especially as we enter flu season.
Pumpkins are also naturally low in carbohydrates and have lots of dietary fiber to help fill you up.
Not all pumpkin dishes are considered good choices…as wonderful as a pumpkin spice latte sounds, its not quite paleo or keto friendly.
This dish, however, is a great choice!
We keep the carbohydrates low in this savory and high protein beef stew, resulting in a wonderfully balanced meal. I always recommend grass-fed beef when its an option. And although pumpkin is the obvious the star here, celery, onions, carrots, turnips and mushrooms elevate the nutrition content even further and make for a truly warm and delicious option as we enter cooler temperatures of fall.
Celery has it’s own mention worthy benefits – not only is it another source of antioxidants, it also contains disease-fighting plant compounds like phytonutrients and flavonoids and is high in electrolytes to help maintain hydration.
With all the nutrition packed into this one pot meal, it is a winner.
Served in small pie pumpkins adds a cuteness factor and makes for a crowd pleaser! You’ll want to enjoy this dish all fall season and beyond.
- 1 Tbsp avocado, coconut or extra virgin olive oil
- 1 beef top round grass-fed steak (1-1/2 pounds), cut into 1-inch cubes
- 1 cup cubed peeled organic pie pumpkin
- 2 large organic carrots, peeled and sliced
- ½ cup mushrooms, sliced
- 2 celery stalks, organic, sliced
- 1 turnip, peeled and cubed
- 1 medium onion, chopped
- 4 cups organic beef broth (gluten free)
- 1 jar organic diced tomatoes, undrained (14-16 ounces)
- 2 bay leaves
- 2 garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- Fresh parsley, for garnish
In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the carrots, mushrooms, pumpkin, turnip, potatoes, celery, onion and garlic. Stir in the broth, tomatoes and seasonings. Add beef back in with stew. Cover and cook on low for 6-8 hours or until meat is tender.
To serve in a pumpkin, remove pumpkin stems and take out seeds and scrape out fibers. Oil the outside and bake at 350F for 15 minutes or until slightly tender. Serve stew inside pumpkins. Garnish with parsley.