Beef & pumpkin stew with crusty bread

Pumpkin stew

Name: Pumpkin stew
Prep time: 25 min
Cook time: 2 h 20 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 2 tbsp vegetable oil; 500g stewing beef cut into chunks; 2 onions sliced or chopped; 600g carrots cut into chunks; 1 celery stick roughly sliced; ¼ small bunch of thyme; 2 bay leaves; 1 ½ tbsp tomato purée; 1 ½ tbsp plain flour; 1 l vegetable stock; 250ml ale or beer; 1 medium pumpkin (about 500g), peeled, deseeded and chopped; mashed potato or crusty bread, to serve

Samuel Goldsmith

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Serves 6

Easy

Prep: 25 mins

Cook: 2 hrs and 20 mins

A star rating of 4.2 out of 5.15 ratingsRate

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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

Healthy

Low fat

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
500g stewing beef

cut into chunks
2 onions

sliced or chopped
600g carrots

cut into chunks
1 celery stick

roughly sliced
¼ small bunch of thyme
2 bay leaves
1 ½ tbsp tomato purée
1 ½ tbsp plain flour
1 l vegetable stock
250ml ale

or beer
1 medium pumpkin

(about 500g), peeled, deseeded and chopped
mashed potato

or crusty bread, to serve

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Nutrition: Per serving

kcal259
fat10g

low
saturates2g
carbs20g
sugars14g
fibre8g

high
protein18g
salt0.6g

Method

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.

Recipe from Good Food magazine, October 2022

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A star rating of 4.2 out of 5.15 ratings

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