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Home Herfst stoofpot met rundvlees, pompoen en rode wijn

Autumn Winter Stew Beef Comfort food Pumpkin Red wine Family Dinner

As the days get shorter and the temperature drops, there's only one thing you want: a pot simmering for hours that fills your kitchen with the scent of thyme, red wine and braised meat. This recipe is made for the braising pan that distributes heat evenly and lets the meat cook slowly without burning.

The combination of beef, pumpkin and red wine is more classic than you think. Sweet, savory, full of flavor. Put this on the table and everyone goes quiet in a good way.

x_ckl_recipe_markerAutumn stew with beef, pumpkin and red wine Tender beef, sweet pumpkin and a splash of red wine slowly come together into a rich stew. Just the comfort food you need on a cold autumn day. How to make an autumn stew with beef, pumpkin and red wine? Main course Dutch 4 servings 20 min 2 hours 20 min

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.

Autumn Winter Stew Beef Comfort food Pumpkin Red wine Family Dinner 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) Braising pan with lid Cutting board Sharp knife Wooden spoon Kitchen paper Measuring jug Casserole casserole Chopping Board chopping-board Knives knives dinner plates dinner-plates Cooking Enamel Casserole - ø 24 cm / 4 liter Cookinglife ["casserole"] Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Oval - 31 x 24 cm -. Enamelled Cosy & Trendy Braadpan Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes Stamppot Hutspot foodies-stamppot-hutspot Fish stew with pumpkin and potato foodies-visstoofpotje-met-pompoen-en-aardappel Pumpkin stamppot foodies-pompoenstamppot

Recipe

Autumn stew with beef, pumpkin and red wine

Tender beef, sweet pumpkin and a splash of red wine slowly come together into a rich stew. Just the comfort food you need on a cold autumn day.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	20 min
Total	2 hours 20 min

Equipment

Braising pan with lid
Cutting board
Sharp knife
Wooden spoon
Kitchen paper
Measuring jug

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)

How to make an autumn stew with beef, pumpkin and red wine?

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.

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A good stew gets even better the next day. Store leftovers covered in the fridge and reheat gently. The flavors will deepen and the meat will become even more tender. Perfect meal prep for weekdays.

Want to make this stew even richer? Add a handful of rehydrated dried mushrooms 30 minutes before the end. That adds extra depth without much extra effort. Taste the difference.