Red meat and Butternut Stew  Red meat and Butternut Stew 7847 red meat and butternut stew

Red meat and Butternut Stew

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recipe image  Red meat and Butternut Stew ee711de15c11863251c4881a76640e23 l


  • 3 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tbsp contemporary rosemary, finely chopped
  • 1 tbsp contemporary thyme, leaves eradicated
  • 1 kg casserole steak, reduce into cubes
  • Salt and pepper, to taste
  • 2 tbsp undeniable flour
  • 1 cup red wine
  • 1 kg butternut pumpkin, trimmed and reduce into cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 4 cups pork stock
  • 2 tbsp contemporary parsley, finely chopped
  • Crusty bread, to help


  1. In a trim soup pot warmth 3 tablespoons of olive oil over medium warmth. Add the onions, garlic, rosemary, and thyme and sauté until the onions are soft, about 2 minutes.
  2. Toss the pork cubes in salt and pepper and flour. Turn up the warmth to med-excessive and add the pork to the pot. Cook dinner until the pork is browned and golden spherical the perimeters, about 5 minutes.
  3. Add the wine. The usage of a wood spoon, gently fire up your total brown bits off the backside of the pan. Add the pumpkin and sun-dried tomatoes and fling to combine. Add sufficient pork stock to factual duvet the pork and pumpkin. Bring the stew to a boil over excessive warmth, then reduce the warmth to low and simmer, covered, for 1 hour.
  4. Season the stew with further salt and pepper to taste. Sprinkle with the chopped parsley and help with crusty bread.

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