Thursday, 7 November 2013

Warming Beef and Pumpkin Stew

At this time of year, as the weather gets cold, we all want some more comfort foods!
This autumnal stew recipe is perfect for those cold, dark nights and a great way to use up any pumpkin from Halloween!

Warming Beef and Pumpkin Stew


500g lean stewing beef
2 leeks
1 large red onion
1 swede
Insides of 1 pumpkin
Beef stock
Black pepper
Worcester sauce
Gravy granules


1 - Place the stewing steak in the slow cooker
2 - Chop all of the vegetables and add to the meat
3 - Mix together
4 - Place the slow cooker on a high heat for 1 hour
5 - After an hour add about 1 pint of boiled water and a beef stock cube, black pepper and sage. Turn the slow cooker to a low heat and leave for about 4 hours
6 - Before serving sprinkle a few gravy granules into the stew to thicken up the juices. Give the stew a good glug of Worcester sauce for a kick of flavour and serve

This meal is such a versatile stew and you will have plenty left for a meal the following day.
I served our stew with some sage coated roasted sweet potatoes but it is also great with good old mashed potatoes or and a large Yorkshire pudding.
Tonight I will be using left overs to make either a pie or a cottage pie style meal topping the stew with mash and a covering of grated cheese before grilling!
However you serve, it is delicious!
You can even replace some of the vegetables with others that are in season or what you have to hand that is the beauty of this meal.
Enjoy x

This recipe is my entry in the 1st Edition Tiendeo cooking competition "Seasonal Recipes"

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