Tender beef stew with pumpkin, red wine and garlic
Ingredients
- 1 onion, large
- 2 cloves garlic
- 900 g beef
- 1 tbsp vegetable oil
- Salt, to taste
- Black pepper, to taste
- 1 tbsp tomato paste
- 1 tsp oregano, dried
- 1 sprig thyme
- 1 bay leaf
- 600 ml beef stock
- 60 ml red wine
- 500 g pumpkin
Utensils
- peeler
- knife
- cutting board
- frying pan
Instructions
- Peel the vegetables.
- Chop the onion and garlic.
- Chop the beef and squash into pieces about 1 inch on a side.
- Heat the oil in a deep skillet or heavy-bottomed saucepan over medium-high heat.
- Fry the onion for about 5 minutes.
- Add the garlic and continue cooking for 1 minute.
- Add the meat to the vegetables, season with salt and pepper.
- Fry the whole thing, stirring, for 5 – 7 minutes so that the pieces come out on all sides are well browned.
- Stir in the tomato paste and simmer for 1 minute.
- Add the oregano, thyme, bay leaf, stock and wine.
- Cover the pan and cook over low heat, until the meat is tender, about 1 hour 30 minutes.
- Add the pumpkin to the meat, stir and let the stew simmer for another 30-35 minutes.
- Then remove the bay leaf and serve the beef stew immediately.
If no wine is to be added, use more broth instead.
