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Recipe: Hearty Beef & Pumpkin Stew

Tuesday, 8 October 2024 10:45

By Adele Trathan

This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

INGREDIENTS

4 small sugar pumpkins 500g (18oz) beef stewing steak, cut into 2.5cm cubes 3 tbsp vegetable oil
200ml (7fl oz) water
2 large potatoes, peeled and cubed
2 carrots, sliced
2 celery stalks, sliced
1 green pepper, chopped
2 cloves garlic, finely chopped
1 onion, chopped
1 (400g) tin chopped tomatoes 1 tbsp beef stock granules salt and ground black pepper

METHOD

1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Place the beef in the saucepan and brown evenly. Add the water, potatoes, carrots, green pepper, celery, garlic, onion. Season well with the salt and pepper. Bring to the boil, then reduce the heat to a simmer and cover with a tight-fitting lid for approximately 2 hours.

2. Dissolve the beef stock granules into the beef mixture and stir in the tomatoes.

3. Preheat oven to 170C/350F/ gas mark 3.

4. Cut the stalked top off each of the pumpkins in a circular shape to make a lid for the pumpkins when they are baked. Scoop out all the seeds, leaving just the flesh. Place the pumpkins in heavy baking trays. Fill the pumpkins with the beef stew up to about an inch below the top, to allow space for the pumpkin juices to seep into the stew. Brush the outside of the pumpkins with the remaining oil.

5. Wet each of the pumpkin stalks and wrap the stalk with foil to prevent burning. Put the pumpkin lids back on the respective pumpkin then bake in the preheated oven for 1 to 11⁄2 hours or until tender.

6. Serve the stew in the pumpkins some with rustic bread for a tasty and hearty meal.

 

 

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