Beef stew with pumpkin

Recipe from: 5/23/2002 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • 65
    cake flour
  • 5
  • freshly ground black pepper to taste
  • 1.50
    stewing beef, cubed
  • 50
  • 2
    garlic cloves, crushed
  • 1
    red chilli, seeded and chopped
  • 625
    beef stock
  • 1
    bay leaf
  • 3
    large carrots, cut into pieces
  • 1
    can whole kernel corn
  • 4
    medium-size baby marrows, sliced
  • 1
    medium-size pumpkin
  • 50
    butter, melted
  • 125
    pumpkin seeds (from the pumpkin)
  • 50
    grated Parmesan cheese


Combine the cake flour, salt and black pepper and roll the beef cubes in the mixture until well coated.
Heat the butter in a heavy-based saucepan and brown the meat in small batches, removing the meat to a side dish when browned.
Sauté the garlic and chilli in the same saucepan until fragrant.
Return the beef cubes to the saucepan and add the stock and bay leaf.
Bring to the boil, reduce the heat and simmer for about 1 hour or until the meat is done and tender.
Remove the bay leaf and add the vegetables, except the pumpkin.
Preheat the oven to 180 °C and prepare a baking sheet.
Remove the top of the pumpkin and set aside.
Remove the pumpkin seeds and fibres and brush the inside with 50 ml melted butter.
Place the pumpkin on the prepared baking sheet and spoon the stew into the pumpkin hollow.
Cover with the top of the pumpkin and bake for 30 to 40 minutes or until the pumpkin is done but still firm.
Rinse the pumpkin seeds and rub well until dry.
Sprinkle with Parmesan cheese and bake until golden brown, taking care that they do not burn. Scatter over the stew.

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