Beef pumpkin Stew
A weekend Botswana dinner. Ready in about 3 hours 55 minutes. Difficulty: more effort.
- 25 minPrep (about)
- 3 hr 30 minCook (about)
- 3 hr 55 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 3 lb beef Shopping tip: Chuck roast or stew beef, cut in cubes.
Fresh & other
- ½ cup all purpose flour
- 3 tbsp butter
- 1 cup onions
- 1 clove garlic
- 4 cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
- 3 cups pumpkin puree
- 3 lb potatoes
- 1 lb carrots
- 4 sprigs thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
Sauces & oils
- 1 tbsp worcestershire sauce
Spices & seasonings (2): kosher salt, black pepper
- 1 tbsp kosher salt
- 1 tsp black pepper
How to make it
Steps in our own plain words.
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Cut the beef into 1-inch chunks.
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Dredge the beef in the flour till all of the beef sides are covered.
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Melt your butter over medium high-heat in a large soup pot.
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Brown the beef on setting it aside, removing the browned beef and all sides in a large bowl as you go in small quantities.
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Wait until the beef is browned.
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Add your onion and the garlic to the pot.
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Cook the onion and garlic for one min, scraping the bottom of your pot as you stir.
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Return the browned beef to the pot.
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Add the pepper, salt, Worcestershire sauce, pumpkin puree and beef stock.
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Stir well.
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Bring to a boil.
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Wait until the liquid is boiling.
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Turn the heat down to medium-low.
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Simmer for 3 hours.
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Stir every so often.
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Add the thyme sprigs, carrots and potatoes to the pot and turn the heat up to medium.
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Cook for an more 30 minutes.
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Salt to taste.
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Serve.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More beef recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.