Baked pumpkin and beef stew

Baked pumpkin and beef stew

4.3 36 ratings

Prep. 30min

Total 3 h

6 portions

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

Fiber 20.6 g

Saturated fat 4.9 g

Carbohydrates 69.6 g

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