Beef Stew with Pumpkin and Vegetables (The Wicked Witch Beef Stew)
Beef Stew with Pumpkin and Vegetables (The Wicked Witch Beef Stew)
Ingredients
- 2 onions, finely chopped
- 2 tablespoons (30 ml) olive oil
- 2 kg bone-in beef blade roast
- 2 cloves garlic, finely chopped
- 2 teaspoons (10 ml) dried oregano
- 2 teaspoons (10 ml) dried thyme
- 1 bay leaf
- 3 cups (750 ml) beef broth
- 1 cup (250 ml) red wine
- 2 tablespoons (30 ml) tomato paste
- 3 stalks celery, cut into chunks
- 3 potatoes, peeled, cut into chunks
- 2 cups (500 ml) cubed pumpkin, peeled
- 5 carrots, peeled and cut into chunks
- Salt and pepper
Instructions
- In a large pot, cook the onions in the oil. Add and brown the meat on both sides. Season with salt and pepper.
- Add the garlic, oregano, thyme, bay leaf, broth, wine, and tomato paste. Cover and simmer gently for 2 hours or until tender. Remove the bones, break the meat into chunks and return to the pot.
- Add the vegetables. Cover and simmer until the vegetables are tender, about 45 minutes. Adjust the seasoning.
Beef Stew with Pumpkin and Vegetables (The Wicked Witch Beef Stew)