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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
In a casserole or cast-iron pot, heat a little olive oil. Once hot, sauté the beef cubes, chopped onions, and minced garlic cloves.
Add the bell peppers, sliced into strips, along with the potatoes, carrots, leeks, and corn, all cut into medium-sized cubes.
Let everything cook for about 5 minutes, then add the pumpkin, diced tomatoes, red wine, broth, and the sprig of aromatic herbs. Season with salt and pepper to taste.
Cook everything over low heat for about 40 minutes. Finally, add the peas and cook for another 5 minutes before removing from heat.
Let the stew rest for a few minutes before serving.
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For a richer flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
Feel free to substitute or add vegetables based on your preference or what you have on hand.
Using a cast-iron pot helps retain heat and evenly cook the stew.
Letting the stew rest for a few minutes before serving allows the flavors to meld together.
Can I use a different type of meat?
Yes, you can substitute beef with chicken, pork, or even lamb, depending on your preference.
Can I make this stew vegetarian?
Yes, you can omit the beef and use more vegetables or plant-based protein like tofu or tempeh.
How can I thicken the stew?
You can mash a few of the cooked potatoes or add a slurry of flour and water to thicken the stew.
Can I freeze the leftovers?
Yes, this stew freezes well. Store it in an airtight container and freeze for up to 3 months.
What can I serve with this stew?
This stew pairs well with crusty bread, rice, or even a simple green salad.
