Beef, Pumpkin and Ginger Stew
Serves
6
Total Time
1hrs 50mins
Calories
432
The ultimate autumn stew, sweet with pumpkin and root vegetables. Ginger adds warmth to this tender beef stew.
- Beef shoulder750 gdiced
- Onion1chopped
- Carrot2sliced
- Parsnip2sliced
- Pumpkin625 gpeeled, deseeded, cubed
- Ginger50 gfinely chopped
- Fresh parsleyas neededchopped
- All purpose flour2 tablespoons
- Salt & pepperas needed
- Butter25 g
- Olive oil3 tablespoons
- Bay leaves3
- Fresh thyme3 sprigs
- Tomato purée2 tablespoons
- Wateras needed
- Muscovado sugar1 tablespoon
Ingredients
- 1. Add all purpose flour and salt & pepper to a clean medium bowl; mix together
- 2. Add beef shoulder and mix until coated
- 3. Melt butter and olive oil in a clean large saucepan
- 4. Add half of the meat, fry until browned and set aside
- 5. Repeat with second batch and set aside
- 6. Add onion, carrot and parsnip and fry gently - 5 min, medium heat
- 7. Add the browned meat, bay leaves, fresh thyme and tomato purée; mix until coated
- 8. Add water just to cover the meat
- 9. Cover and simmer - 45 min, low heat
- 10. Add pumpkin, muscovado sugar, ginger and fresh parsley
- 11. Cook for a further 30 minutes until the pumpkin is soft and the meat is tender.
- 12. Check the seasoning and serve scattered with extra parsley
Method
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