- 1 medium pumpkin
- 3 tablespoons olive oil
- 2½ pounds stewing beef, cubed into 1-inch pieces
- 2 teaspoons paprika
- 1 large onion, finely cut
- 1 red pepper, seeded and cut into small pieces
- 3 garlic cloves, crushed
- 1 large tomato, seeded and cut in small pieces
- 2 bay leaves
- 3 cups beef broth
- 1 cup red wine
- 2 carrots, peeled and cubed into 1-inch pieces
- 1 pound potatoes, peeled and cubed into 1-inch pieces
- 3 pears, peeled, cored and cut in thin slices
- Salt and pepper to taste
1. Preheat oven to 375ºF.
2. Wash the outside of the pumpkin. With a very sharp knive, cut around the top of the pumpkin to make a lid (approximately 2½ inches from the stem).
3. Scrape off and discard the seeds and filling as well as part of the meat, so as to leave a ¾-inch thickness.
4. Brush the inside of the pumpkin and the lid with 2 teaspoons of olive oil. Add salt and pepper to taste.
5. Place the pumpkin and lid, with the meaty part face up, on a baking tray.
6. Bake the pumpkin for 40–45 minutes, until tender.
7. Remove the pumpkin from the oven and place in a heat-resistant dish.
1. Heat the remaining oil over high heat. Add the beef, seasoned with salt and pepper.
2. Sauté for 4–5 minutes on each side or until brown. Remove the meat using a perforated serving spoon, leaving the juices in the pan.
(Note: You may have to sauté the meat in several batches. If you place too many pieces at once, the meat will boil instead of sauté.)
3. Lower the heat and add the remaining oil. Place the onions and sauté for 3–4 minutes. Add the red pepper, garlic and tomato, and sauté 2–3 minutes more.
4. Stir and add the sautéed meat and the paprika. Stir and add the bay leaves, beef broth and wine. Cover the casserole and cook at low heat for 1 hour, or until meat is tender.
5. Add the carrots and potatoes and cook 10–15 minutes, or until they are tender.
6. Remove the bay leaves and add the pears or other fruit of your choice.
7. Ladle the stew into the pumpkin and serve.
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