Pumpkin Stew
Pumpkin Stew is a warm and comforting dish perfect for the fall and winter seasons. This hearty stew features tender chunks of pumpkin, simmered with a variety of vegetables such as carrots, potatoes, and onions. Often, ingredients like garlic, tomatoes, and celery are added to enhance the flavor. The stew is seasoned with herbs and spices like thyme, rosemary, cumin, and paprika, which complement the natural sweetness of the pumpkin. Depending on the recipe, it may also include beans or lentils for added protein, or be made with a broth base for a more soup-like consistency. Pumpkin Stew is typically served hot, garnished with fresh herbs, and can be enjoyed on its own or with crusty bread for a satisfying meal.
Ingredients
- 35.27 oz beef chuck
- 35.27 oz pumpkin
- 4 potatoes
- 4 carrots
- 2 onions
- 1 celery stalk
- 2 bay leaves
- A few sprigs of parsley
- 8.45 fl oz red wine
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tbsp tomato paste
- 1 beef bouillon cube
- Salt
- Pepper
Instructions
- Peel and chop the onions. Peel the carrots and potatoes. Cut the potatoes into large cubes and the carrots into thick slices. Dice the celery finely. Cut the peeled and seeded pumpkin into cubes. Cut the beef chuck into approximately 3 cm cubes.
- Heat the olive oil in a large pot, add the bay leaves, then the onions and celery. Sauté on low heat for 10 minutes.
- Coat the beef cubes in flour and add them to the pot, browning well on all sides. Add the tomato paste, then deglaze with the red wine, scraping up the browned bits from the bottom.
- Add the potatoes, carrots, and pumpkin. Pour in enough water to cover and crumble in the bouillon cube. Cover and simmer on low heat for at least 1 hour.
- Season with salt and pepper, sprinkle with chopped parsley, and serve hot.
Video
Notes
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