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Baked pumpkin and beef stew

Baked pumpkin and beef stew
4.3 35 ratings
Prep. 30 min
Total 3 h
6 portions
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Ingredients

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

Difficulty

medium

Nutrition per 1 portion

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

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