Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large onion (s), finely chopped
- some oil, for frying
- 600 g beef, (shoulder or le)
- 1 tablespoon tomato paste
- 1 packet tomato (s), cut into pieces (500 g) or fresh
- 500 ml vegetable stock
- 2 cloves garlic, finely chopped
- 1 tablespoon paprika powder
- 1 teaspoon curry powder
- 1 tablespoon sugar
- salt and pepper
- 400 g pumpkin meat, (Hokkaido)
Print Recipe
Pin Recipe Instructions
- Roast the onion in a pan with a little oil. Cut the beef into bite-sized pieces, add and fry well. Roast the tomato paste briefly and then add the tomato pieces and the vegetable stock. Season to taste with garlic, paprika powder, curry powder, sugar, salt and pepper. Simmer gently for about 1.5 - 2 hours (depending on the size of the pieces of meat) until the meat is tender.
- Finally, cut the pumpkin meat into approx. 1 cm cubes and add. Simmer for another 10 minutes. The pumpkin should still have bite.
- Serve the ragout with pasta, spaetzle, bread dumplings, napkin slices
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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