Beef stew with pumpkin and vegetables. Beef stew with pumpkin

We invite you to prepare a tender beef stew with pumpkin and other vegetables. During the cooking process we do not use vegetable oil, we omit the frying process, we achieve a rich aroma and taste by stewing the dish for a long time. Do not forget, of course, about adding various spices and spices that enrich the taste of meat; barberry, thyme, dry paprika, and garlic are perfect here. Since the finished dish contains pumpkin and other vegetables, you can serve the dish yourself; you can add fresh vegetables and herbs, and homemade pita bread.

We will cook this dish on the stove in a saucepan, but you can also cook it very tasty in the oven. In the pots you will get delicious meat with tender pieces of pumpkin and other vegetables. Garlic and other spices will add piquancy to the dish.

Taste Info Meat main courses

Ingredients

  • 450-550 grams of beef;
  • 300-350 grams of pumpkin;
  • 2 onions;
  • 2-3 carrots;
  • bay leaf;
  • barberry;
  • granulated garlic;
  • dry paprika;
  • salt;
  • pepper;
  • thyme;
  • peppercorns.


How to cook pumpkin stew with beef

First of all, let's prepare the vegetables, take the onion, peel it, cut it into half rings, the thickness should be medium. During the long simmering process, the onion will become soft and almost melt.

We clean the carrots and cut them into round slices.

Rinse a good piece of meat under running cool water, dry the meat with a kitchen towel, and cut into medium pieces. It is important to remove all the veins from the meat; it is better to use young beef, it is softer and cooks faster.

Take a pan of suitable volume, add vegetables and meat.

We take spices, adjust the quantity to suit your taste, throw all the spices into the pan.

Season everything with salt and pepper.

Pour in warm water; the water should slightly cover the meat and vegetables. We place the pan on the top heat, after boiling, reduce the heat, the fire should be as low as possible. At the very beginning, after boiling, watch the pan and remove all the foam. Simmer the meat and vegetables under the lid for two hours.

We take our pumpkin, peel it from the hard skin, cut it into large cubes. After two hours of stewing the meat, add the pumpkin to the pan and simmer for another 15 minutes. We taste a little gravy and meat, add spices if necessary.

Serve the stewed beef with pumpkin to the table. The dish can be varied; when stewing, you can add tomato juice or tomato paste to the pan, or add a tablespoon of sour cream.

Friends, greetings! Today we are waiting for stewed pumpkin with meat - a real delicacy for people who are satisfied with the combination of “tasty-healthy-simple”, without any tsetse fly wings torn off during the mating season, and without the dried thoughts of purple squid.

All my adult life I have avoided pumpkin and dishes with it, with the possible exception of pancakes. Do you remember that special-tasting millet-rice porridge in milk with pieces of pumpkin that your mother tried to stuff you with, succumbing to the fashion for healthy eating? My husband and I’s mothers agreed on this, instilling in both of us an aversion to pumpkin.

How much we have lost! Pumpkin is an absolutely awesome vegetable when stewed and baked, which does not require the addition of sugar and milk. The unique consistency and characteristic pumpkin flavor combined with meat and friendly vegetables is something!

Unfortunately, I made this conclusion only this year, having grown these same pumpkins with my own hands. Now I desperately regret that I planted less - next season I will make up for lost time and master new recipes with pumpkin.

To create stewed pumpkin with meat, we will need:

  • Pumpkin, peeled and seeds removed - approximately 1 kg
  • 600 g pork
  • 2 onions
  • 1 large tomato
  • 2-3 cloves of garlic
  • Ground black pepper
  • 2 tbsp. tablespoons vegetable oil for frying

Stewed pumpkin with meat, recipe:

Any container with a relatively thick bottom is suitable for stewing - for me it’s a heavy Tefal frying pan with a lid.

Cut the pork and onion into cubes of arbitrary size and fry in oil over medium heat for several minutes until the meat has a light golden crust.

We cut the pumpkin into small slices about 5 mm thick, salt it on top properly, cover it with a lid, reduce the heat to low and wait 10-15 minutes until the pumpkin releases juice under the influence of salt.

We also cut the tomato into cubes and add it to the pumpkin with meat, mix, simmer for another 10-15 minutes, turning up the heat a little (if the tomato-pumpkin juice boils away quickly even under the lid, you can add just a little water).

Chop the garlic into pieces of arbitrary shape and size, add to the frying pan, pepper, mix again and, if the pumpkin is already completely soft, turn off. Let it brew with the lid closed for five minutes.

Stewed pumpkin with meat is ready! It’s very good to serve it hot with ice-cold sour cream – mmm, incredible pleasure (IMHO, of course)!

Tender beef with sweet pumpkin, stewed with lots of onions, in my opinion, is one of the most delicious dishes that every housewife should know. The dish is budget-friendly, since onions and pumpkin are cheap. Look, this beautiful and tasty dish requires very few ingredients: beef, onion and pumpkin. For spices, add black pepper and thyme.

Cut the beef into large pieces. Fatty beef tastes better with pumpkin, but the dietary option is also not bad. Place the washed beef pieces into the pan.

Add onion cut into half rings. My grandmother also taught that onions should be cut along the bulb, and not across, as many housewives do. Surprisingly, chopped onions taste much better in the dish this way. (Remember, maybe you had such a story from kindergarten, when you, looking at a floating “onion caterpillar” in a plate, could barely restrain the urge to vomit, and a strict teacher stood over you, checking whether IT was eaten? Like from a movie horror.) With such cutting there will be no “striped caterpillars” effect on the plate.

Add vegetable oil and lightly fry the onion and beef for about 5 minutes. Thanks to this roasting you will get a beautiful, rich color of the finished dish. Then fill everything with water, about 1 liter and simmer on low heat until the meat is completely cooked.

When the meat is ready, add the pumpkin cut into large cubes. Try to place the pumpkin in the rich broth under the meat. Salt and add spices.

Close the pan with a lid and leave to simmer for another 7-10 minutes. This time will be enough for the pumpkin.

Any side dish goes well with this meat! Bon appetit!

Step 1: Prepare the meat for stewing.

You can use any part of beef, but remember that the neck and shanks are best suited for stewing. Cut the meat into small cubes, grease with vegetable oil and fry until light golden brown in a dry, hot frying pan. To ensure that the meat is fried and not stewed, we add it in small portions. We transfer the finished pieces into a thick-walled pan in which we will simmer. Place the pan on low heat. We return to the frying pan, pour a little vegetable oil, fry the onion, which we first cut into half rings, and finely chopped garlic. You can add sugar and pepper to enhance the taste.
Place the fried onions and garlic in a saucepan with the meat, add a little water or broth and let the meat simmer under the lid. The fire should be such that the water gurgles slightly. We time an hour and a half and move on to the next step.

Step 2: Process the pumpkin.


The pumpkin must be washed, dried, and the skin and seeds removed. We also cut the pulp into cubes, only smaller in size. Transfer the pumpkin pieces to a frying pan and fry until lightly crusted. After the hour and a half that we have allotted for stewing only the meat, add the pumpkin to the saucepan and continue to simmer for about half an hour until fully cooked. Don't forget to salt and pepper the dish if you haven't already.

Step 3: Serve beef stew with pumpkin.


So, our roast is ready and we put it on the table with pride and anticipation. Mashed potatoes, rice or pasta are good as a side dish.
We have prepared a hearty, but light, tasty and healthy dish, which also pleases the eye with its bright orange colors and gives a good mood for the whole day. Bon appetit!

It is better not to salt the meat before frying - salt dries out the meat juice, which we still need for roasting.

If you want the meat to digest faster, add a little lemon juice to the roast.

If desired, the roast can be decorated with herbs and/or additional fried onion half rings.

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