BEEF, PEPPER AND PUMPKIN STEW
This is an Italian inspired recipe utilising local ingredients. The combination of succulent beef combined with sweet pumpkin and fiery pepper makes it a well-rounded dish. It would be fabulous with creamy mash potatoes, wet polenta, turnip gratin or crusty bread!
Serves 4
1/3 cup extra virgin olive oil
900-1kg stewing beef, cut into 2cm cubes
2/3cup carrot, diced
2/3cup onion, diced
2/3 cup celery, diced
Salt to taste
2 cups red wine, something gutsy
3 cups chicken stock
1 tin tomatoes, crushed
450g (about 3 cups) pumpkin or butternut squash, diced into 2cm cubes
2 Tbsp crushed black peppercorns
Method
In a heavy casserole over high heat, warm half the olive oil. Add the beef and sear (colour on all sides to sear juices in) about 6 minutes. Remove the beef and set it aside.
Reduce the heat to low, and add the remaining olive oil to the casserole. Add the carrots, onion, celery and salt. Mix the seared beef in the pan with the vegetables and cook together for 2 minutes. Add the red wine and scrape the browned bits from the bottom of the pan. Continue cooking until there is almost no liquid left in the pan, about 4 minutes. Add the stock and the tomato sauce and simmer for 15 minutes. Add half the pumpkin and all the pepper. Add water if there is not enough liquid to cover the solids.
Bring to a boil, reduce the heat to low, cover and simmer for an hour, stirring occasionally. When the meat is very tender, add the rest of the pumpkin and cook for another 20 minutes, covered until the cubes of pumpkin are tender. Adjust seasoning if necessary.
Serves 4
1/3 cup extra virgin olive oil
900-1kg stewing beef, cut into 2cm cubes
2/3cup carrot, diced
2/3cup onion, diced
2/3 cup celery, diced
Salt to taste
2 cups red wine, something gutsy
3 cups chicken stock
1 tin tomatoes, crushed
450g (about 3 cups) pumpkin or butternut squash, diced into 2cm cubes
2 Tbsp crushed black peppercorns
Method
In a heavy casserole over high heat, warm half the olive oil. Add the beef and sear (colour on all sides to sear juices in) about 6 minutes. Remove the beef and set it aside.
Reduce the heat to low, and add the remaining olive oil to the casserole. Add the carrots, onion, celery and salt. Mix the seared beef in the pan with the vegetables and cook together for 2 minutes. Add the red wine and scrape the browned bits from the bottom of the pan. Continue cooking until there is almost no liquid left in the pan, about 4 minutes. Add the stock and the tomato sauce and simmer for 15 minutes. Add half the pumpkin and all the pepper. Add water if there is not enough liquid to cover the solids.
Bring to a boil, reduce the heat to low, cover and simmer for an hour, stirring occasionally. When the meat is very tender, add the rest of the pumpkin and cook for another 20 minutes, covered until the cubes of pumpkin are tender. Adjust seasoning if necessary.
Alison Lambert
