Pumpkin Braised Beef

Ingredients for Cooking Beef Stew with Pumpkin

  1. Beef (pulp) 500 g
  2. Pumpkin 500 g
  3. Onions 1-2 pcs.
  4. Garlic 3 cloves
  5. Vegetable oil 2-3 table. spoons
  6. Salt to taste
  7. Ground black pepper to taste
  • Main Ingredients Beef, Pumpkin
  • Serving 2 servings
  • World Cuisine


Stovetop, Frying pan, Thick-walled pan, Crockery

Cooking beef stew with pumpkin:

Step 1: Prepare the meat for stewing.

You can take any part of the beef, but remember that the neck and shanks are best for stewing. Cut the meat into small cubes, grease with vegetable oil and fry until light golden in a dry hot skillet. In order for the meat to be fried, rather than stewed, lay it in small portions. We shift the finished pieces into a thick-walled pan, in which we will stew. We put the pan on a small fire. We return to the pan, pour a little vegetable oil, fry the onions, which are pre-cut into half rings and finely chopped garlic. You can add sugar and pepper to colorize the taste. We send the fried onions and garlic to the meat in a saucepan, add some water or broth and let the meat stew under the lid. The fire should be such that the water gurgles a little. We detect one and a half hours and move on to the next step.

Step 2: Process the pumpkin.

Pumpkin must be washed, dried, remove the skin and seeds. And we also cut the flesh into cubes, only of a smaller size. We shift the pieces of pumpkin into a frying pan and fry so that they are slightly covered with a crust. After one and a half hours, which we devoted to stewing only meat, add the pumpkin to the saucepan and continue to simmer for about half an hour until fully cooked. Do not forget to salt and pepper the dish, if you have not already done so.

Step 3: Serve the beef stew with pumpkin.

So, our roast is ready and we proudly and anticipate it on the table. As a side dish, mashed potatoes, rice or pasta are good. We have prepared a hearty, but light, tasty and healthy dish, which also pleases the eye with bright orange colors and gives a good mood for the whole day. Enjoy your meal!

Recipe Tips:

- - Before frying it is better not to salt the meat - the salt dries the meat juice, which we still need for roasting.

- - If you want the meat to be digested faster, add some lemon juice to the roast.

- - If desired, the roast can be decorated with greens and / or additionally fried onion rings.