Beef, Pumpkin & Ginger Stew

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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    428
based on 1 ratings

The ultimate autumn stew, sweet with pumpkin and root vegetables. Ginger adds warmth to this tender beef stew.

recipe updated Oct 8, 2019

Ingredients

  • Beef shoulder icon
    Beef shoulder
    750g (about 3 cups)
  • Onion icon
    Onion
    1 (140g)
  • Carrot icon
    Carrot
    2 (100g)
  • Parsnip icon
    Parsnip
    2 (200g)
  • Pumpkin icon
    Pumpkin
    625g (about 2½ cups)
  • Ginger icon
    Ginger
    50g (about ½ cup)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • All purpose flour icon
    All purpose flour
    2 tbsp (16g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Butter icon
    Butter
    25g (about 1¾ tbsp)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Bay leaves icon
    Bay leaves
    3
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Tomato purée icon
    Tomato purée
    2 tbsp (30ml)
  • Water icon
    Water
    as needed
  • Muscovado sugar icon
    Muscovado sugar
    1 tbsp (13g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Large saucepan
  • kCook icon Plate
  • kCook icon Medium bowl

Step preview

  1. Add all purpose flour and salt & pepper to a clean medium bowl
  2. Mix with teaspoon
  3. Add beef shoulder to the meat
  4. Mix until coated
  5. Melt butter a clean large saucepan
  6. Heat olive oil to the large saucepan
  7. Transfer half of meat to large saucepan
  8. Fry until browned
  9. Transfer meat to large saucepan
  10. Fry until browned
  11. Drain
  12. Transfer content of large saucepan to plate
  13. Add onion, carrot and parsnip to the meat
  14. Fry gently - 5 min, medium heat
  15. Transfer meat to large saucepan
  16. Add bay leaves, fresh thyme and tomato purée to the large saucepan
  17. Mix
  18. Add water to the large saucepan
  19. Cover to simmer - 45 min, low heat
  20. Add pumpkin, muscovado sugar, ginger and fresh parsley to the large saucepan
  21. Cook until softened - 30 min
  22. Serve
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