One Pot Braised Beef And Pumpkin Stew
Serving Size / Yield
- 2 lbs. boneless beef chuck, cut into cubes
- 2 T. all-purpose flour
- 1 lemongrass stalk,cut into big pieces and bruised
- 2 garlic cloves, minced
- 2 T. soy sauce
- 1 T. brown sugar
- 1/2 T. ginger, minced
- 5 T. olive oil
- 1 medium onion, chopped
- 2 jalapenos, seeds removed and finely chopped
- 2 bay leaves
- 2 C. fresh tomatoes, chopped
- 1 T. tomato paste
- 1 lb. butternut squash, peeled and cubed
- 4 medium carrots, peeled and cut in rounds
- 2 C. beef stock
- 2 cans potatoes
- fresh basil and coriander leaves, chopped to garnish
- salt and pepper
In a large bowl, mix flour, lemongrass, garlic, soy sauce, brown sugar, and minced ginger. Add the beef and leave to marinate for at least 30 minutes.
Over high heat, add oil to a large Dutch oven and sear the beef quickly in batches, giving each beef piece enough room to get really browned. Set the seared beef aside and keep the lemongrass to add later in the stew.
Add some more olive oil to the pot, throwing in the chopped onion and jalapenos; fry them for a couple of minutes.
Add the chopped tomatoes, tomato paste, bay leaves, and lemongrass and cook for three minutes. Add seared beef to the pan and beef stock, bringing it to a slow simmer.
Reduce heat to simmer, cover, and cook for one and half hours, checking and mixing occasionally.
With almost 40 minutes left into cooking time, add carrots, potatoes, and pumpkin cubes to the pan and incorporate into stew. Place back the lid and add some for beef stock, if necessary. Simmer for another 40 minutes until tender.
Remove bay leaf and lemongrass before serving warm with fresh basil sprinkled on top.