Not only delicious but so stunningly attractive – this is just the recipe to cook for a cold evening!
INGREDIENTS
Servings: 8
Beef stew meat
2 lbs., cut into 1-inch cubes
Vegetable oil
3 tbsp.
Water
1 cup
Potatoes
3, large, peeled, cubed
Carrots
4, sliced
Green bell pepper
1, chopped
Garlic
4 cloves, minced
Onion
1, chopped
Salt
2 tsp.
Ground black pepper
½ tsp.
Whole tomatoes
1 (14.5) oz. can, peeled, chopped
Beef bouillon granules
2 tbsp.
Sugar pumpkin
1
DIRECTIONS
- Add 2 tbsp. vegetable oil to a large saucepan and heat it over a medium-high heat.
- Add beef chunks to the saucepan and keep cooking until they become evenly brown.
- Add the next eight ingredients (from water to black pepper), mix well, and bring to a boil.
- Reduce the heat and keep simmering for about 2 hours.
- Place bouillon in the saucepan, too, and let it dissolve. Add tomatoes and stir well.
- Heat the oven to 325° F/165° C/Gas Mark 3.
- Cut the top of the pumpkin and discard pulp and seeds.
- Prepare a heavy baking pan and place the beef mixture in the pumpkin. Brush the outer side of the pumpkin with the rest of the oil.
- Bake for 2 hours or until the dish is tender. Serve and eat scraping some of the stew for each serving.
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