About this recipe: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.
900g beef stewing steak, cut into 2.5cm cubes
3 tablespoons vegetable oil, divided
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
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Method Prep:30min › Cook:4hr › Extra time:4hr30min › Ready in:9hr
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.
Dissolve the beef stock granules into the beef mixture. Stir in the tomatoes.
Preheat oven to 170 C / Gas 3.
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.
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.
Sugar pumpkins look like a miniature version of the classic big orange pumpkins around at Halloween. They are smaller, sweeter and have more flavour.