Autumn stew with beef, pumpkin and red wine

Ingredients

• 800 g beef stewing meat (sucadelappen or riblappen)
• 400 g pumpkin (e.g. butternut squash), cut into 2 cm cubes
• 2 onions, roughly chopped
• 3 garlic cloves, finely chopped
• 250 ml red wine
• 400 ml beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 4 sprigs fresh thyme
• Olive oil for frying
• Salt and freshly ground black pepper
• Handful fresh parsley, finely chopped (for serving)

Instructions

1. 1

   Cut the beef into large pieces of about 4 cm. Pat dry with kitchen paper and season generously with salt and pepper.Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in two or three batches on all sides. Take your time — this builds flavor. Remove the meat from the pan and set aside.Add the sliced onion and garlic to the pan. Sauté for 3 to 4 minutes over medium heat until soft and lightly golden.Return the meat to the pan. Pour in the red wine and scrape the browned bits from the bottom with a wooden spoon. Let the wine reduce for 2 minutes.Add the beef stock, tomato paste, bay leaves and thyme. Stir well and bring to a boil.Reduce the heat to low, put the lid on the pan and let the stew simmer gently for 1.5 hours. Stir occasionally.Add the pumpkin cubes and let them braise for another 30 minutes until the pumpkin is tender but still holds its shape.Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.Serve the stew with bread, mashed potatoes or rice. Sprinkle with freshly chopped parsley for a bright note.