beef, pumpkin and prune stew
How to make beef, pumpkin and prune stew recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
1 garlic clove, chopped
1 large onion, chopped
500 g (1 lb) peeled, deseeded and cubed pumpkin
600 g (1 lb 5 oz) beef steak (such as sirloin, rump or frying), cubed
2 teaspoons ground coriander
2 teaspoons ground cumin
150 g (5 oz) ready-to-eat soft dried prunes
2 x 400 g (13 oz) cans chopped tomatoes
450 ml (¾ pint) hot beef stock
100 g (3½ oz) fresh coriander, chopped
To serve
couscous
natural yogurt
Method:
Heat the oil in a large saucepan or flameproof casserole, add the garlic, onion, pumpkin and beef and cook over a high heat for 5–10 minutes until the beef is browned and the pumpkin is golden. Add the spices and cook for a further 1 minute.
Add the prunes, tomatoes and stock and bring to the boil, then reduce the heat, cover and simmer for 15 minutes, stirring occasionally, until the stew is thickened and the meat and vegetables are cooked through.
Scatter over the chopped coriander and stir through. Serve with couscous, topped with spoonfuls of yogurt.
For speedy beef, tomato & prune pan-fry, heat 2 tablespoons olive oil in a large frying pan, add 600 g (1 lb 5 oz) thinly sliced beef frying steak and cook over a high heat for 2 minutes.
Add 2 teaspoons ground coriander, 2 teaspoons ground cumin and 8 chopped tomatoes and cook for a further 2–3 minutes until softened.
Serve hot, scattered with 12 roughly chopped ready-to-eat dried prunes and 2 tablespoons chopped fresh coriander. Total cooking time 10 minutes.
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| beef, pumpkin and prune stew |
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