Hearty Beef and Pumpkin Stew
Slow-simmered Botswana-inspired stew packed with melting beef, creamy pumpkin, and hearty root veg.
Ingredients
1.35kg braising beef, cut into 1-inch chunks1.4kg
65g plain flour1.5kg
3 tbsp salted butter250g
1 large brown onion, chopped1 piece
1 clove garlic, crushed1 bulb
950ml beef stock1L
700g pumpkin purée850g
1 tbsp Worcestershire sauce150ml
1 tbsp fine sea salt500g
1 tsp freshly ground black pepper100g
1.35kg potatoes, peeled and cut into chunks2.5kg
450g carrots, sliced into rounds1kg
4 fresh thyme sprigs20g
Method
- Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
- In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
- Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.
- Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.
Cost to cook
6
serves 6 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £32.23 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£38.44 est. · serves 6