Start off by chopping the celery, carrot and half of the onion, put in a food processor and mince.
Add to a pan with some water and olive oil
When the water dries up and the vegetables start softening add the diced beef, make sure the chucks are all the same size, 3/2cm cubes is a good size
When the beef is roasted uniformly, add some vegetable stock and the red wine, bring to simmer.
Slice the remaining onion and add on top. Cover with a lid and simmer gently for 40min
In the meantime take care of the pumpkins. Make sure the pumpkins you are using are roughly the same size.
Cut a thin slice off the tip of the pumpkins to make them stand straight.
Cut a hole in the bottom of the pumpkins like you would do in a halloween one.
Carve the seeds out and clean them by scratching the inside flesh. Cut the toothpicks in 2 and stick them to the sides of the pumpkin lids to make a sort of cruciform
Take a casserole and coat the bottom with a double layer of aluminum foil
Ready to be stuffed
Remove the lid, add the flour and stir with a high heat. If the stew dries up too much add more vegetable stock, if it's still too liquid cook a bit longer without the lid
That's how you want it, done.
Using a tablespoon stuff all the pumpkins up to the top, according to how good you judged the size of the pumpkins you may have more or less stew, either way, not a problem.
Add a small quantity of olive oil on top.
Stick the sage leaves on two of the toothpicks
Close the lid with the leaves inside
Ready to be baked in a 200C preheated oven for 45min
Serve hot with your choice of bread.
Remember to carve out the pumpkin flesh as you eat the stew. Enjoy!
- QUANTITIES PER PORTION
- 1.0 Seasonal Pumpkins
- 200.0g Beef
- 1/2 Carrot
- 1/2 Celery stick
- 1/8 Red onion
- 50.0ml Red Wine
- 1.0Tbsp Flour
- 2.0 Sage leaves
- 2.0 Toothpicks