Baked pumpkin and beef stew

Baked pumpkin and beef stew

4.3 37 ratings

Prep. 30 min

Total 3 h

6 portions

Ingredients

Jarrahdale pumpkin (approx. 23-25 cm)
3000 - 4000 g
butter
1 tbsp
soft brown sugar
1 tbsp
sea salt
½ tsp
ground black pepper
1 tsp
beef chuck steak cut into pieces (3 cm)
700 g
plain flour
50 g
brown onion (approx. 150 g), cut into halves
1
celery stalk trimmed and cut into thirds
1
garlic cloves
2
fresh rosemary (approx. 10 cm), leaves only
1 sprig
fresh sage leaves
4
vegetable oil
20 g
Meat stock paste (see Tips)
1 tbsp
red wine
130 g
tomato paste
40 g
dried oregano
1 tsp
dried bay leaf
1
potato peeled and cut into cubes (1.5 cm)
200 g
carrot (approx. 100 g), cut into slices (5 mm)
1

Difficulty

medium

Nutrition per 1 portion

Sodium 481.1 mg

Protein 37.5 g

Calories 2504.2 kJ / 596.2 kcal

Fat 14.7 g

Fibre 20.6 g

Saturated Fat 4.9 g

Carbohydrates 69.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

A taste of South Africa 41 Recipes
Australia and New Zealand

Hearty casseroles and bakes 10 Recipes
Australia and New Zealand

You might also like...

Show all

Toad in the hole

25 h 25 min

Gluten free chicken and leek pies

3 h 20 min

Oxtail stew with butter bean mash

4 h

Roast beef with Yorkshires and gravy

3 h 15 min

Moroccan lamb with pilaf

5 h 40 min

Pork pies

2 h 20 min

Mexican shredded beef cheeks with quinoa chia tortillas

4 h

Guinness beef cheeks (Andy Allen)

4 h 30 min

Crying Tiger beef with rice and bok choy

1 h

Spring onion and caramelised lemon chicken

1 h 15 min

Souvlaki lamb couscous salad

25 min

Risotto bolognese

45 min

Show all