Ingredients
- Serves 4
- 4 Tbsp extra virgin olive oil
- 1kg stewing beef, cut into 2cm cubes
- 2 carrots, diced
- 2 onions, diced
- 2 sticks celery, diced
- Salt to taste
- 2 cups red wine, something gutsy
- 3 cups chicken stock
- 1 tin tomatoes, crushed
- 450g (about 3 cups) pumpkin or butternut squash, diced into 2cm cubes
- 1-2 Tbsp crushed black peppercorns
BEEF, PEPPER AND PUMPKIN STEW (1)
Method
- In a heavy casserole over high heat, warm half the olive oil
- Add the beef and sear (colour on all sides to seal juices in) about 6 minutes
- Remove the beef and set it aside
- Reduce the heat to low, and add the remaining olive oil
- Add the carrots, onion, celery and salt
- Add the seared beef in the pan with the vegetables and cook together for 2 minutes
- Add the red wine and scrape the browned bits from the bottom of the pan
- Continue cooking until there is almost no liquid left in the pan, about 4 minutes
- Add the stock and the tomatoes, simmer for 15 minutes
- Add half the pumpkin and all the pepper
- Add water if there is not enough liquid to cover the solids
- Bring to a boil, reduce the heat to low, cover and simmer for an hour, stirring occasionally
- When the meat is tender, add the rest of the pumpkin and cook for further 20 minutes, covered until the pumpkin is tender
- Adjust seasoning if necessary and serve
Comments
This stew is one that I make every winter. The combination of tender beef, sweet pumpkin and piquant crushed peppercorns works every time!
Thanks to LECKIES BUTCHERY – gravy beef, and ROSEDALE ORCHARD – pumpkin for providing the ingredients used in the demonstration at the market
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