# Components:
→ For the Pumpkin
01 - 1 large sugar pumpkin, approximately 4–5 pounds, cleaned
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ For the Stew
05 - 2 pounds beef chuck, cut into 1-inch cubes
06 - 2 tablespoons olive oil
07 - 1 large yellow onion, diced
08 - 3 garlic cloves, minced
09 - 3 large carrots, peeled and sliced
10 - 3 celery stalks, sliced
11 - 1 pound potatoes, peeled and diced
12 - 1 red bell pepper, diced
13 - 2 tablespoons tomato paste
14 - 4 cups low-sodium beef broth
15 - 1 cup dry red wine (optional; substitute with additional broth if preferred)
16 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
17 - 1 teaspoon smoked paprika
18 - 2 bay leaves
19 - 1 1/2 teaspoons salt
20 - 1/2 teaspoon ground black pepper
21 - 2 tablespoons cornstarch (optional, for thickening)
22 - 2 tablespoons cold water (for slurry, if using cornstarch)
→ Garnish
23 - Chopped fresh parsley (optional)
# Preparation Steps:
01 - Preheat oven to 375°F (190°C).
02 - Slice the top off the pumpkin and set aside as the lid. Scoop out seeds and strings. Rub interior with olive oil, salt, and black pepper. Place pumpkin and lid on a parchment-lined baking sheet.
03 - Roast pumpkin and lid for 35–45 minutes, until just tender but firm enough to hold stew. Set aside to cool slightly.
04 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, removing each batch once browned.
05 - In the same pot, add onion and garlic; sauté for 2–3 minutes until fragrant.
06 - Add carrots, celery, potatoes, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
07 - Stir in tomato paste, then return beef to the pot. Add beef broth, red wine (if using), thyme, smoked paprika, bay leaves, salt, and black pepper. Bring to a boil.
08 - Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, until beef is tender and vegetables are cooked through.
09 - If a thicker consistency is preferred, mix cornstarch with cold water to create a slurry. Stir slurry into simmering stew, cooking for 5 more minutes until thickened.
10 - Remove bay leaves. Taste and adjust salt and pepper as necessary.
11 - Ladle hot stew into the roasted pumpkin, positioning the lid for presentation. Garnish with chopped parsley before serving.
