Beef & Pumpkin Stew

Dinner

7 Oct

Beef & Pumpkin Stew

Ingredients

2 tbsp Brock and Morten Smoked Rapeseed Oil
500g stewing beef in chunks
2 onions roughly chopped
500g carrots sliced into chunks
1 tsp dried thyme
1 sticked of celery, sliced
1 bay leaf
2 tbsp tomato puree
1 tbsp plain flour
1 ltr vegetable stock
250ml ale
500g pumpkin peeled and chopped with seeds removed.

Method

Heat Brock and Morten Smoked Rapeseed Oil in a casserole dish with a lid. Add the beef and brown over a high heat. Remove and add to a bowl. Add the onions to the same pan, lower the heat and cook the onions until they have softened.

Add the carrots, thyme, celery and bay and cooked through for a few minutes until they begin to soften. Return the beef to the pan and add the tomato puree and flour.

Add the stock, ale and seasoning and mix through well. Bring to the boil and then simmer for 1 hour. Add the pumpkin for the last 30 minutes and cook through until tender.

Serve with a side of your choice.

This is a recipe that we have adapted from a favourite from www.bbcgoodfood.com