Pumpkin Beef Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef (e.. from the hip)
- 3 small onion (s)
- 2 tablespoons oil
- some salt and pepper from the mill
- 300 ml apple juice
- 700 ml beef broth
- 600 g potato (s), mainly waxy
- 500 g pumpkin (se), (Hokkaido)
- 4 stalks thyme
- 2 tablespoon pumpkin seeds
- 1 apple
- 2 teaspoons lemon juice
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 2 cm cubes. Peel and roughly dice the onions.
- Heat the oil in a large saucepan and fry the meat on high heat until light brown, season with salt and pepper. Add the onions and fry for 2 to 3 minutes. Pour in the juice and stock and cover and simmer over medium heat for about 45 minutes.
- In the meantime, peel the potatoes and pumpkin, cut into large pieces, add to the meat together with the thyme and cook for another 15 to 20 minutes.
- Roast the pumpkin seeds in a pan without fat. Quarter, core and cut the apple into small cubes; Mix with lemon juice and pumpkin seeds.
- Season the stew with salt and pepper and serve sprinkled with the apple and pumpkin seed mixture.
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