Makes/Yield: 6 servings | Prep Time: 20 min
2 tablespoons all-purpose flour
1½ lb lean stewing beef, diced
2 tablespoons butter
3 tablespoons oil
1 onion, chopped
2 carrots, sliced
2 parsnips, sliced
3 bay leaves
several thyme sprigs
2 tablespoons tomato paste
1¼ lb pumpkin, peeled, seeded, and cut into small chunks
1 tablespoon dark brown sugar
2 inch piece of fresh ginger root, finely chopped
small handful of parsley, chopped, plus extra to garnish
salt and pepper
1 Season the flour with salt and pepper and use to coat the beef. Melt the butter with the oil in a large saucepan and fry the meat in 2 batches until browned, draining with a slotted spoon.
2 Add the onion, carrots, and parsnips to the saucepan and fry gently for 5 minutes.
3 Return the meat to the pan and add the herbs and tomato paste. Add just enough water to cover the ingredients and bring slowly to a boil. Reduce the heat to its lowest setting, cover with a lid, and simmer very gently for 45 minutes.
4 Add the pumpkin, sugar, ginger, and parsley and cook for an additional 30 minutes until the pumpkin is soft and the meat is tender. Check the seasoning and serve sprinkled with extra parsley.
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