Beef and Pumpkin Stew is the best comfort food ever on a cold day – delicious combination with potatoes, tomatoes and a hint of thyme
I love a good stew, anytime of the year and this Beef and Pumpkin stew is always perfect for the chillier evenings, such as what we are having right now in SA.
At first I thought the weather is doing a whole skip on Spring, which started on September 1st, as it was hot as mid Summer during the first week already.
Now, it seems to change by the day, a drop of 10 deg Celsius from day to day (or an increase) is becoming the norm nowadays which makes it a bit difficult to plan menus in advance.
During the week I do not go by a menu, more like whatever we are in the mood for on that specific day.
But I like to plan well for the weekends as the kids are in and out all the time.
That is when a recipe like today’s stew comes in very handy, not too rich for warm weather, but still a bit comforting if it happens to be a chillier evening.
I chop the Pumpkin cubes fairly large. About 2.5cm (one inch) square. But the Potato smaller as it takes a little longer to cook if all is the same size and you might end up with a mushy Pumpkin stew.
The recipe would work just fine with Pork as well, just change the Beef Stock to Vegetable- or even Chicken Stock.
I have not tried this particular combination of stew with Chicken yet, but I am sure it would turn out just perfect.
More Comfort food recipes you might like:
Beef and Pumpkin Stew
IngredientsYield: 4 Servings
- 2 TB Unsalted Butter
- 1 Onion, chopped
- 450 g Beef, cubed (1 pound )
- 2 TB Flour, seasoned with Salt and Pepper
- 450 g Pumpkin, cubed (1 pound )
- 1 Large Potato, peeled, cubed
- 1 can (410g) Chopped Tomatoes (14 oz)
- 1 t Sugar
- 1 cup Beef Stock
- 3 TB Dry White Wine (or more Stock)
- 1/2 t Dried Thyme
- Parsley, to garnish
1.) Heat the Butter in a large pot – saute the Onion until soft – remove the Onion and keep aside
2.) Dust the Beef cubes with the seasoned Flour – brown in the same pot as was used for the Onion
3.) Return the Onion to the pot and add the Pumpkin, Potato cubes, Tomatoes, Sugar, Stock, Wine and Thyme – bring to the boil then reduce heat and simmer 25 – 30 minutes or until the vegetables are cooked – add a little water if needed halfway through cooking
Amount Per Serving: Calories: 445.7 Total Fat: 15.5g Saturated Fat: 7.2g Unsaturated Fat: 6.1g Cholesterol: 115.7mg Sodium: 796.5mg Carbohydrates: 34.4g Fiber: 8.7g Sugar: 10.7g
Serve over rice, mashed potatoes or pasta.