Baked pumpkin and beef stew
TM6 TM5 TM31

Baked pumpkin and beef stew

4.1 (14 ratings)

Ingredients

  • 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)

Nutrition
per 1 portion
Calories
2504.2 kJ / 596.2 kcal
Protein
37.5 g
Carbohydrates
69.6 g
Fat
14.7 g
Saturated Fat
4.9 g
Fibre
20.6 g
Sodium
481.1 mg

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