Hearty Beef and Pumpkin Stew

    (85)
    9 hours

    This is the perfect, homely dinner to look forward during the cold winter months. A delicious and hearty beef stew is baked in a sugar pumpkin and served.


    77 people made this

    Ingredients
    Serves: 8 

    • 900g beef stewing steak, cut into 2.5cm cubes
    • 3 tablespoons vegetable oil, divided
    • 250ml water
    • 3 large potatoes, peeled and cubed
    • 4 carrots, sliced
    • 1 large green pepper, chopped
    • 4 cloves garlic, finely chopped
    • 1 onion, chopped
    • 2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1 (400g) tin whole plum peeled tomatoes, chopped
    • 2 tablespoons beef stock granules
    • 1 sugar pumpkin

    Method
    Prep:30min  ›  Cook:4hr  ›  Extra time:4hr30min  ›  Ready in:9hr 

    1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Bring to the boil. Reduce heat and simmer approximately 2 hours.
    2. Dissolve the beef stock granules into the beef mixture. Stir in the tomatoes.
    3. Preheat oven to 170 C / Gas 3.
    4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking tin. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
    5. Bake in the preheated oven 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin flesh with each serving.

    Ingredients

    Sugar pumpkins look like a miniature version of the classic big orange pumpkins around at Halloween. They are smaller, sweeter and have more flavour.

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    Reviews & ratings
    Average global rating:
    (85)

    Reviews in English (71)

    by
    278

    This is a neat recipe! The recipe doesn't give enough instructions though for non-experienced cooks, so here you go . . . cover the stew while it's being cooked on the stove, otherwise the liquid will cook off. Also, place the pumpkin top back on the pumpkin after it's filled, make sure the pumpkin stem is wet, and then cover the stem with tin foil.  -  06 Nov 2002  (Review from Allrecipes US | Canada)

    by
    63

    This was fabulous! I doubled the recipe for a party and used an 11 lb. French cooking pumpkin. I made the stew Friday night and baked it Saturday. It came out wonderful and the leftovers just got better and beter. Served with a crusty french bread to complete! Thanks for this great recipe - I will make it again.  -  29 Oct 2002  (Review from Allrecipes US | Canada)

    by
    50

    this was great! stew tasted yummy and it looked awesome i didn't quite fill the pumpkin to the top with the stew, when i took it out of the oven it was full - must be it filled the rest of the way with the pumpkin juice. very good recipe! thank you!  -  01 Nov 2005  (Review from Allrecipes US | Canada)

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