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
- Serves: 6 persons
- 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
Step 1Heat 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 2Stir 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 3Pour 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.