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This hearty beef stew is simmered slowly on the stove, adding pumpkin (or butternut/acorn squash) when the beef is tender. Serve with crusty bread to absorb the last drop!
Pumpkin goulash
When the temperature starts to drop, I like to use a comforting bowl of stew to keep warm. So, this pumpkin beef stew is in place! It is made with chunks of beef, onions and garlic, and then cooked in a mixture of broth and red wine until tender. The stew is seasoned with oregano, thyme and bay leaves, and fresh pumpkin or butternut squash is added halfway.For some different beef stew recipes, try this Beef and Kabocha Pumpkin Stew with Carne Guisada (Latin beef stew).
What meat is best for beef stew?
The best meat for goulash is beef chuck roast. It is very convenient and a more economical cut of meat because it is very hard-very suitable for stews. Because of its high fat content, I like to balance this dish with plenty of vegetables.
Do I have to brown the meat when stewing beef?
Yes, I highly recommend it! Browning the beef makes it more flavorful.
How can I make my beef stew soft?
Stew is all about slow cooking. The hard chuck roast was cut into one-inch cubes and cooked on low heat for nearly two hours. When it is cooked, the beef will decompose and become more tender. It’s definitely worth the time. Don’t use lean beef here, it won’t become soft even if you cook it for a few hours.
Changes in beef stew:
- If you want beef stew without alcohol, switch to more beef broth.
- If you can’t find a pumpkin, use acorn squash or butternut squash.
- Save preparation time and buy pre-cut butternut squash.
- in a Slow cooker, First brown the meat and onions, then use 1/4 cup less broth to cook on low heat for 8 hours.
- because Instant Pot, First brown the meat and onions, then cook under high pressure for 35 minutes, using 1/4 cup of broth less.
More stew recipes you will love:
Pumpkin goulash
This hearty beef stew is simmered slowly on the stove, adding pumpkin (or butternut/acorn squash) when the beef is tender. Serve with crusty bread to absorb the last drop!
- 1 Spoon olive oil
- 1 1/2 Cup Chopped onion, From 1 large
- 2 clove garlic, Chopped
- 2 lb Chunks of beef, Cut into 1-inch cubes
- Kosher salt and pepper, To taste
- 1 Spoon ketchup
- 2 1/2 Cup beef soup
- 1/4 Cup Red Wine
- 1 teaspoon Dried oregano
- 1 Sprigs of fresh thyme
- 1 Bay leaf
- 4 Cup Diced pumpkin,, Acorn or butternut squash, peeled and cut into 1-inch cubes
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In a large pot or Dutch oven, sauté the onions in oil over medium heat until tender, about 5 minutes. Add garlic and cook for 1 minute, until fragrant.
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Add the meat and 1 teaspoon of salt, and fry for 5 to 7 minutes. Add tomato sauce and cook for 1 minute.
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Add the rest of the ingredients except the pumpkin, cover, and cook on low heat until the meat becomes soft, which takes about 1 1/2 hours.
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Add the pumpkin (or squash) and cook for another 30 to 35 minutes until the pumpkin is soft.
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Taste the salt and adjust as needed, discard the bay leaves and eat.
Changes in beef stew:
- If you want beef stew without alcohol, switch to more beef broth.
- If you can’t find a pumpkin, use acorn squash or butternut squash.
- To save preparation time, buy pre-cut butternut squash.
- in a Slow cooker, First brown the meat and onions, then use 1/4 cup less broth to cook on low heat for 8 hours.
- because Instant Pot, First brown the meat and onions, then cook under high pressure for 35 minutes, using 1/4 cup of broth less.
Makes about 7 cups.
service: 13/4 cup, Calories: 465Kcal, carbohydrate: 29G, protein: 50.5G, fat: 16.5G, Saturated fat: 4G, cholesterol: 168Milligrams, sodium: 283.5Milligrams, fiber: 7.5G, sugar: 7G
Blue smart point: 9
Green smart point: 9
Purple smart point: 9
Key words: Beef and pumpkin, beef stew recipe
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