This curry beef stew baked in a whole pumpkin is one of my favorite ways to bring an autumn dinner to the table. It feels right at home on a Thanksgiving spread, and it’s just as lovely for a casual family dinner on a chilly evening.
The beef braises with onion, carrot, tomato paste, and a little hot curry powder while the pumpkin softens in the oven. When you serve it, scoop some of the tender pumpkin flesh into each bowl along with the stew and finish with fresh dill or parsley.
Olga Kindel
Curry Beef Stew in a Pumpkin
Curry-spiced beef, onion, and carrot bake inside a whole pumpkin until the beef is fork-tender. Serve with fresh dill or parsley.
500 g (about 1.1 lb) beef stew meat, cut into cubes
1 onion, chopped
1 carrot, grated
1 tablespoon tomato paste
1 US cup (240 ml) water
1–2 teaspoons hot curry powder
Fresh dill or parsley, for serving
Salt, to taste
Method
Preheat the oven to 400°F (200°C). Cut the top off the pumpkin and set it aside for the lid. Scoop out the seeds and stringy pulp.
Sear the beef cubes in a skillet, then transfer them to a plate.
In the same skillet, sauté the onion and grated carrot for 3–5 minutes. Stir in the tomato paste, curry powder, salt, and water. Return the beef to the skillet and mix well.
Transfer the stew to the hollowed pumpkin and cover it with the reserved pumpkin lid. Bake for 1½–2 hours, until the beef is fork-tender.
Serve with fresh dill or parsley.
How I serve it
I bring the pumpkin to the table with its lid still on. Lift it just before serving so everyone can see the stew inside.
