Well it has been a quiet week in Prior Lake Minnesota, my hometown, out there on the edge of the prairie.  With the abundance of pumpkins this Halloween season we thought of sharing one of our favorite autumn recipes, Lady Loon Peek-A-Boo Pumpkin Stew.  The Stew is precooked and then warmed and served from inside a carved pumpkin.  When everyone is seated at the dinner table bring the carved and capped pumpkin filled with the Peek-A-Boo Pumpkin Stew out and set it down on the table and tell your family and guests “Voi-la!  Dinner is served”.   We guarantee your family and guests will enjoy this recipe and their expressions will be priceless with the presentation (have a camera on hand).  The photo below is from one of our guests' last year at Halloween.

Enjoy!  Lady Loon 

Lady Loon No Peek-A-Boo Pumpkin Stew


  • 2 lbs Beef Stew Meat cut into 2” pieces
  • 1 Large Onion Chopped
  • 4 Carrots cut into 1 inch pieces
  • 4 Large Potatoes cubed
  • 1 Rutabaga cut into 1 inch pieces
  • 4 Stalks Celery, cut into 1 inch pieces
  • 1 Cup Mushrooms, cut into bit size pieces
  • 2 Cups Chopped Cabbage
  • 1 28oz can Stewed Tomatoes
  • 1 Cup Beef Broth
  • 2 tsp Salt (more or less to taste)
  • ½ tsp pepper
  • 2 Tbsp Sugar
  • 4 Tbsp Minute Tapioca
  • 3 Cloves Garlic minced
  • 1 tsp Dried Parsley
  • ½ tsp Paprika
  • 1 Tbsp Worcestershire
  • 1 Can Beer
  • 2 - 11.5 oz. Cans Tomato Juice
  • 1 Large Pumpkin (Sized to fit on a Jelly Roll Pan in the oven) 

Place beef, onions, carrots, celery, potatoes, rutabaga, stewed tomatoes and cabbage in large roaster.  Pour remaining ingredients over meat and vegetables in roaster.  Roast at 300 degrees for 4 hours.  Select a pumpkin(s) with enough inside capacity to fill with the Peek-A-Boo Stew and can fit on the lowest rack of your oven.  The day of the dinner wash the outside of the pumpkin and cut hole in the top (creating a cap with stem) of the pumpkin(s) so the opening is large enough for stew ladle.  Clean out the inside of the pumpkin so only the yellow walls of the pumpkin remain.  Fill the pumpkin with the pre-cooked Lady Loon Peek A Boo Stew and cap the pumpkin.  Place the pumpkin on an aluminum covered jelly roll pan and reheat in the oven for 1 hours at 300 degrees.  Scoop stew into serving bowls from pumpkin.  Remember to scrap a portion of the inside of the pumpkin into the serving bowl for pumpkin flavored stew.  

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