beef

Beef pumpkin Stew

Name: Beef pumpkin Stew
Yield: 4 servings
Ingredients: 3 Lbs Beef; 1/2 cup All purpose flour; 3 tablespoons Butter; 1 cup Onion; 1 clove peeled crushed Garlic; 4 cups Beef Stock; 3 Cups Pumpkin Puree; 1 tablespoon Worcestershire Sauce; 1 tablespoon Kosher Salt; 1 teaspoon Black Pepper; 3 Lbs Potatoes; 1 lb Carrots; 4 sprigs Thyme

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Beef3 lb
All purpose flour½ cup
Butter3 tbsp
Onion1 cup
Garlic1 clove
Beef Stock4 cups
Pumpkin Puree3 cups
Worcestershire Sauce1 tbsp
Kosher Salt1 tbsp
Black Pepper1 tsp
Potatoes3 lb
Carrots1 lb
Thyme4 sprig

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1054 kcal
Protein	80.6 g
Fat	34 g
of which saturates	17.7 g
Carbohydrate	100.8 g
Fibre	9.9 g
Salt	8.0 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
2
In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
3
Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.

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