A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Burgenland Beef and Pumpkin Stew | Tender & Flavorful
(0)
85 min
Under an hour
Gurkerl Küche
Ein traditioneller österreichischer Schmortopf aus zartem Rindfleisch, aromatischem Hokkaido-Kürbis und heimischen Erdäpfeln, abgerundet mit steirischem Kürbiskernöl und gerösteten Kernen.
Preparation method
Preparation & Searing
Cut the beef into bite-sized cubes. Finely chop the onions and slice the garlic thinly. Seed the Hokkaido pumpkin and cut into approx. 2.5 cm pieces. Peel and dice the potatoes, and slice the yellow bell pepper into thin strips.
Heat the clarified butter in a large Dutch oven. Sear the beef cubes in batches until browned all over, then briefly set aside on a plate.
Braising in the Dutch oven
Sauté the chopped onions in the remaining pan juices over medium heat until golden brown. Stir in the garlic, tomato paste, sweet paprika, caraway seeds, and marjoram, and sauté briefly for about 1 minute.
Chef's tip
Hokkaido pumpkin does not need to be peeled – the skin becomes wonderfully tender during gentle braising and gives the stew a rich color.
The stew tastes even more flavorful when reheated the next day, as the spices have time to fully infuse.
Ingredients
Discover also
We Also Recommend
Show all
150 min
Under an hour
Creamy Chicken Curry Soup with Peas
Gurkerl Küche
Creamy Pumpkin Soup with Carrots and Ginger
Gurkerl Küche
Taranto-style fish soup with seafood
Gurkerl Küche
