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Spicy beef and pumpkin stew



800gr beef chuck diced
500gr butternut squash
4 tbsp. olive oil
4 garlic cloves
1 large onion
1 tbsp. tomato paste
1½ litres beef stock
250ml red grape
5 dried chipotle chillies
4 tbsp. olive oil
3 tsp ground cumin
1 tsp ground coriander
1 tbsp. dried oregano
Salt and pepper to taste


Rehydrate the chillies by letting them sit in hot water for 30 minutes. In a large bowl, combine the beef with a drizzle of olive oil, salt, pepper, cumin, coriander and 2 minced garlic cloves. Toss to coat and leave to marinate for at least an hour. Next make a chilli paste. Add the onion, chillies, 2 garlic cloves, tomato paste, salt and half a glass of water to a food processor and blend until smooth. On a large casserole, heat 3 tbsp. of olive oil and sauté the meat until its browned, about 6 minutes. With a slotted spoon, transfer the meat into a plate and set aside. Add the chilli paste to the casserole and cook for 10 minutes on a medium heat. Add the beef back into the casserole, sprinkle with oregano and add the grape. Bring it to boil and let it simmer for 15’. Add the beef stock and simmer half covered for 3 hours. While the beef is cooking, preheat the oven to 200C. Peel, de-seed and cut the squash into medium size pieces. Place them on a baking tray with a drizzle of olive oil, salt and pepper. Bake them for about 40 minutes turning them every 10 minutes to ensure an even cooking. Once the beef is ready, serve on a bed of roasted pumpkin.

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