Beef stew with pumpkin, a nice hearty main course based on stewed beef with pumpkin and prunes and au gratin with spätzli and gruyère. Mouth-watering. try also this Red vanilla punch recipe too.
Main course For 4 people
600 g pumpkin, weighed and cleaned
2 cloves of garlic
1 large onion
250 g of mushrooms
100 g of pitted dried plums
400 g of beef stew
2 tablespoons of butter for roasting
4 l of beef broth
1 tin of 400g chopped peeled tomatoes
1 teaspoon of paprika
½ bunch of oregano
2 bay leaves
500 g of spätzli
100 g of gruyère
Freind’s kitchen recipes, Avocado and apple smoothie.
How to proceed
ca. 25 minutes
ca. 60 minutes
ca. 10 minutes
1 h 35 min
Cut the pumpkin into 1.5 cm cubes, chop the garlic and onion. Divide the mushrooms into two or four parts depending on the size, chop the plums. Cut the meat into 2 cm cubes.
Preheat the oven to 200 ° C. Heat the butter for roasting in a Bratt pan. Brown the meat over high heat. Add the garlic and onion and let them dry, then add the pumpkin, mushrooms and plums and continue browning. Add the broth and tomatoes. Season with paprika and pepper. Peel half the oregano and add the leaves to the stew with the bay leaves. Cover and stew the meat for approx. 60 minutes in the oven, until the meat is tender. Salt.
Remove the lid and push the pieces of meat and pumpkin towards the edge of the pan. Arrange the spätzli in the centre and lightly toss with the sauce, then grate the cheese onto the spätzli. Gratin in the oven for 10 minutes. Garnish with the rest of the oregano and serve. You may be interested to read Moroccan coffee recipe/ skyr cake with blueberries recipe.
Dried oregano can also be used instead of fresh oregano.