Beef & pumpkin stew
Try an alternative to root veg in stews, with pumpkin. Our beef and pumpkin stew is a great way to use up the flesh of leftover pumpkins at Halloween
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tbsp vegetable oil
- 500g stewing beef, cut into chunks
- 2onions, sliced or chopped
- 600g carrots, cut into chunks
- 1celery stick, roughly sliced
- ¼small bunch of thyme
- 2bay leaves
- 1 ½tbsp tomato purée
- 1 ½tbsp plain flour
- 1l vegetable stock
- 250ml ale or beer
- 1medium pumpkin (about 500g), peeled, deseeded and chopped
- mashed potato or crusty bread, to serve
Instructions
Step 1
Heat the oil in a large, lidded pan or flameproof casserole and fry the beef in batches for a few minutes over a medium-high heat until browned. Remove to a bowl and set aside. Fry the onion in the same pan over a medium heat for 6-8 mins, or until softened.Step 2
Stir in the carrots, celery, thyme and bay, and cook for a few minutes more to soften slightly. Return the beef to the pan, then mix in the tomato purée and flour.Step 3
Pour in the stock and ale, season well, then bring to a boil. Reduce the heat to a simmer and cook for 1 hr. Stir in the pumpkin and cook for 30 mins-1 hr until the veg and beef are tender. Serve with mash or crusty bread for mopping up the gravy.