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Pumpkin Stew

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

Header Image: Photo by Karly Gomez on Unsplash

Pumpkin Stew

Follow the chef
  1. Preheat oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  2. Cut a round lid (approx. 10-12 cm diameter) from the top of the pumpkin and set aside. Remove seeds and stringy flesh and discard. Place butter, sugar, salt and ½ teaspoon pepper inside base of pumpkin. Place pumpkin onto prepared baking tray and bake for 60 minutes (180°C). Meanwhile, continue with beef stew preparation.
  3. Place steak, flour and remaining ½ teaspoon pepper into a large snap lock plastic bag. Seal bag and shake to coat, then set aside.
  4. Place onion, celery, garlic, rosemary and sage into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  5. Add oil and sauté 5 min/Varoma/speed 2.
  6. Add all remaining ingredients, including reserved floured beef, and cook 25 min/100°C//speed 1.
  7. Remove pumpkin from oven and carefully scoop out cooked pumpkin flesh, keeping a 3 cm border of pumpkin around all sides. Transfer pumpkin flesh into a sealable container and set aside to cool.
  8. Using a ladle, carefully transfer stew into cooked pumpkin shell. Replace reserved pumpkin lid on top of stew and return to oven to bake for a further 1- 1½ hours (180°C) or until stew and pumpkin are cooked to your preference. To serve, spoon stew into serving bowls, scraping the sides of the pumpkin shell to include baked pumpkin (see Tips).

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