Pumpkin Harvest Beef Stew
- Preheat the oven to 400 degrees.
- Clean out both pumpkins and line the inside and lid with butter, set aside.
- Slice tomatoes and onion in half, and place on a cookie sheet with crushed cloves of garlic. Drizzle oil and kosher salt and cook in the oven for 25 minutes.
- While the tomato mixture is cooking, cook dry-aged sirloin from Lazy T Ranch in a large skillet over medium heat. Add the seasoning and sauté until the sirloin is fully cooked. Set aside but keep the rendered fat in the skillet.
- After the roasted veggies have cooled down, remove the outer skin from the onion and transfer everything to a blender. Add in the coconut milk and basil and blend until smooth. Taste test and add additional salt if needed.
- Add mushrooms and kale to the skillet with reserved sirloin fat and set over medium heat. Sauté for about 5 minutes and pour in the blended cream mixture and cooked sirloin meat. Remove from heat and transfer the mixture into your buttered pumpkins.
- Place filled pumpkin bowls on a cookie sheet with the lids on top and cook in the oven for 25 minutes.
- At this time, if you have leftover sirloin stew, feel free to make a side of steamed rice.
- Remove from the oven and garnish with basil chiffonade and enjoy! Don’t forget to scrape the inside of your pumpkins as you eat!
ingredients
- 2lbs top sirloin steak
- 1 pumpkin
- 1 onion
- 2 tomatoes
- 6 garlic cloves crushed
- Avocado oil
- 1 can unsweetened coconut milk
- 2 cups fresh basil
- 2 cups kale
- 8 oz of canned or fresh mushrooms
- Kent Rollins original seasoning
