Beef, pumpkin and ginger stew
- A little work
- Serves 6 people
Ingredients
- 2tbsp Plain flour
- 750g Lean stewing beef, diced
- 25g Butter
- 3tbsp vegetable oil
- 1 Onion, chopped
- 2 Carrots, sliced
- 2 Parsnips, sliced
- 3 Bay leaves
- Several thyme sprigs
- 2tbsp Tomato purée
- 625g Pumpkin, peeled, deseeded and cut into small chunks
- 1tbsp Dark muscovado sugar
- 50g Fresh root ginger, finely chopped
- Small handful of parsley, chopped, plus extra garnish
- Salt and pepper
Method
- STEP 1
Season the flour with salt and pepper and use to coat the beef. Melt the butter with the oil in a large saucepan and fry the meat in 2 batches until browned, draining with a slotted spoon.
- STEP 2
Add the onion, carrots and parsnips to the saucepan and fry gently for 5 minutes.
- STEP 3
Return the meat to the pan and add the herbs and tomato purée. Add just enough water to cover the ingredients and bring slowly to the boil. Reduce the heat to its lowest setting, cover with a lid and simmer very gently for 45 minutes.
- STEP 4
Add the pumpkin, sugar, ginger and parsley and cook for a further 30 minutes until the pumpkin is soft and meat is tender. Check the seasoning and serve scattered with extra parsley.