Beef and Pumkin Stew

Name: Beef and Pumkin Stew
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Cuisine: British
Ingredients: 1 kg Beef roasting joint; 1 litre Beef stock; 500 ml Water; 4 tbsp. Polenta; 4 Potatoes.cubed; 1 Onion. quartered; 800 g Fresh pumpkin; 0.5 tin Sweetcorn; 1 Carrot. cut into thick slices; 1 small Red pepper. seeded and cut into pieces; 1 stalk Celery. cut into chunks; 0.5 tsp. Ground carraway seeds; 0.25 tsp. Mild paprika; 0.25 cup Coarsely chopped fresh parsley; to taste Salt and pepper

Over a year ago 2,349 views

Prep: 15 mins

Cook: 120 mins

Serves: 4

British Main Course ❄️ Winter

Ingredients

1 kg Beef roasting joint
1 litre Beef stock
500 ml Water
4 tbsp. Polenta
4 Potatoes.cubed
1 Onion. quartered
800 g Fresh pumpkin
0.5 tin Sweetcorn
1 Carrot. cut into thick slices
1 small Red pepper. seeded and cut into pieces
1 stalk Celery. cut into chunks
0.5 tsp. Ground carraway seeds
0.25 tsp. Mild paprika
0.25 cup Coarsely chopped fresh parsley
to taste Salt and pepper

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Description

Warming one pot meal, perfect for cold autumn or winter days.

Method

1
1. Cubed the beef and place it into a large saucepan, pour in the beef stock, ground carraway seeds and water.

2. Bring to the boil over high heat, then reduce heat to medium, cover and simmer until nearly tender, 1 to 1 1/2 hours.

3. Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes.

4. Cut the pumpkin, and add to the stew along with the sweetcorn, carrot, red pepper and celery ,simmer until the vegetables are tender, adding more water if needed to barely cover.

5. Season with paprika, salt and pepper.

6. After, serving sprinkle with parsley.