Beef pumpkin Stew

Name: Beef pumpkin Stew
Yield: 12
Ingredients: 0.5 cups Wheat flour; 3 tablespoons Butter; 3 lb Veal; 1 cup Onion; 1 clove Garlic; 1 lb Carrot; 3 lb Potato; 1 teaspoon Black pepper; 4 sprigs Thyme; 4 cups Beef Stock; 1 tablespoon Kosher Salt; 3 cups Pumpkin Puree; 1 tablespoon Worcestershire Sauce

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Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein26 %28 g
Carbs32 %35 g
Fat42 %20 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	430 kcal	100 kcal
Protein	28 g	6.5 g
Carbs	35 g	8.1 g
Fat	20 g	4.6 g

One serving is about 431 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty30/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Botswana

Ingredients

120 ml Wheat flourOriginal: 0.5 cups
3 tablespoons Butter
1.4 kg VealOriginal: 3 lb
240 ml OnionOriginal: 1 cup
1 clove Garlic (peeled crushed)
454 g CarrotOriginal: 1 lb
1.4 kg PotatoOriginal: 3 lb
1 teaspoon Black pepper
4 sprigs Thyme
960 ml Beef StockOriginal: 4 cups
1 tablespoon Kosher Salt
720 ml Pumpkin PureeOriginal: 3 cups
1 tablespoon Worcestershire Sauce

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.
Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.