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Pumpkin and Beef Stew | Hearty & Seasonal
(0)
115 min
Under an hour
Gurkerl Küche
Ein herrlich aromatischer, traditioneller Schmortopf aus der österreichischen Küche: Saftiges Rindfleisch langsam geschmort mit sonnengereiftem Hokkaido-Kürbis, Erdäpfeln und feinem Wurzelgemüse, vollendet mit einem Schuss steirischem Kürbiskernöl.
Ingredients
Preparation method
Preparation
Pat the beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic. Clean, peel, and slice the carrots.
Thoroughly wash the Hokkaido pumpkin, cut in half, seed, and cut into bite-sized cubes (the skin of the Hokkaido can be left on and cooked). Peel the potatoes and cut into cubes as well.
Searing & Braising
Heat 2 tbsp clarified butter in a heavy braising pot. Sear the beef cubes in batches over high heat all over until browned, remove, and set aside.
Chef's tip
Reheated the next day, the stew tastes even more intense as the flavors have time to infuse fully. Serve with fresh farmhouse bread or a crispy bread roll.
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