Beef Stew with Pumpkin in Red Wine Stock

Servings: 4; Ingredients: 1 kg beef from the shoulder, cut into cubes of 2 cm, 400 g Hokkaido pumpkin with peel, cut into cubes, 300 g small shallots, 2 cloves of chopped garlic, 1 bay leaf, 500 ml red wine, 300 ml meat or vegetable stock, 1 large tbsp tomato puree, 3 tbsp oil, 2 whole twigs of rosemary, ½ tsp cinnamon, 1 pinch of nutmeg, pepper, salt

Preparation: Blanch the shallots with hot water, shock with cold water and peel. Leave the really small ones whole, halve the larger ones. Heat up 2 tbsp oil in a roasting dish and fry the beef cubes (seasoned with pepper and salt) in not too large portions. Remove from the dish. Add 1 tbsp oil. Fry the shallots and garlic in there and add the tomato puree. Deglaze with the red wine, bring to the boil shortly and add the meat again. Add the bay leaf, the rosemary twigs and stock. Cover and let simmer at medium heat for 2–2 ½ hours. Approximately 20 minutes before the meal is done (the meat should already be cooked), add the pumpkin cubes and let them cook. Remove bay leaf and rosemary twigs and season with cinnamon, nutmeg, pepper and salt.

Wine Recommendation

We recommend full-bodied red wines of a strong character in combination with such rich winter dishes with beef. A special representative, for example, is the new Grande Provence Zinfandel 2017. Opulent, with nuances of wintery spices and fruity strawberry, this red wine displays an intense finish. A full-bodied red wine from barriques with great complexity is the Steenberg Catharina 2017. The multi-layered bouquet displays notes of cedar wood, blackcurrants and star anise. An aroma spectrum on a high level!

Tags: Red Wine, Beef

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Steenberg Catharina 2017 Steenberg Catharina 2017
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