Ingredients: |
Ingredients: 1 large pumpkin
melted butter
sugar
2 large onions, chopped
4 large garlic cloves, chopped
olive oil
3 lbs. chuck steak, cubed
1 lb. tomatoes, peeled and chopped
1 Tbsp tomato paste
3½ pints beef stock
Banquet garni
1 heaping tsp dried oregano
salt and pepper
2 lbs. sweet potatoes, peeled and cubed
2 lbs. white potatoes, peeled and cubed
2 lbs. raw pumpkin, cut in chunks
2 cans sweet corn
12 canned yellow peach halves, sliced
Syrup from canned peaches
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Directions: |
Directions:To prepare the pumpkin, cut a lid from the top but don't remove the stalk. Discard the fibers and seeds and scoop away the solid flesh, leaving a sturdy wall of pumpkin, being careful not to pierce it. Measure out 2 lbs. of the pumpkin flesh for the stew. Brush the inside with melted butter and sprinkle lightly with sugar. Replace the lid and set the pumpkin aside on a baking sheet.
Cook the onion and garlic in a little oil until soft but not browned. Transfer to a large saucepan. Brown the beef in the oil and add it to the onion mixture in the saucepan. Add the tomatoes, tomato paste, half the stock, the bouquet garni (oregano), a little salt and plenty of pepper to the meat and onions. Cover and simmer until the meat is almost cooked (about 1 hour).
At this time, put the pumpkin shell in the oven at 375 degrees. Leave it for 30 minutes, or longer if the walls are thick. Be careful not to collapse the walls! You can use a large casserole as a support for the walls.
Add the sweet potato, potato, and pumpkin to the saucepan and cover with more stock. Return to a boil and simmer for 20-30 minutes, or until the meat is tender, the potatoes are cooked, and the liquid is thickened with the dissolved pumpkin.
Stir in the sweet corn and peaches and simmer for another 15 minutes. Add a little of the peach syrup. Remove the bouquet garni and discard. Ladle the stew into the pumpkin and put into the oven for 10 to 15 minutes, then serve. |
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