30ml vegetable oil
1 onion, chopped
3 cloves of garlic, minced
15ml sugar
5ml ground cinnamon
10ml salt
1kg beef chuck, cut into 3cm pieces
1 x 385g tin of chopped tomatoes
250ml beef stock
1 small pumpkin, 500g cubed and the rest cut into wedges
15ml cornflour
1 x tin coconut milk
Preheat your oven to 180℃ and line a roasting tin with baking paper.
Place large saucepan over medium-high heat, add the vegetable oil and onion and cook until the onion is soft.
Add the garlic and stir-fry for one minute.
Add the sugar, cinnamon and salt and stir through.
Now add the beef cubes, chopped tomatoes and beef stock and bring to a simmer. Gently cook the meat for 40 minutes, stirring occasionally.
Add the pumpkin wedges to the roasting tin and brush vegetable oil all over. Season with salt and pepper.
Roast the wedges for 15 minutes, flip them over and roast for another 15 minutes. Remove from the oven and keep warm.
Add the cubed pumpkin to the saucepan and simmer for another 20-30 minutes until beautifully soft.
Mix the cornflour with 45ml of the coconut milk and drizzle the mixture into the saucepan.
Pour in the rest of the coconut milk and simmer for another 5 minutes.
Serve the pumpkin stew on steamed rice with a wedge of roasted pumpkin on top.
My Whisk and I 