Quibebe (Pumpkin and Beef Stew)
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Ingredients
- 600 g diced beef chuck
- 600 g pumpkin, peeled and cut into chunks
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 500 ml beef stock
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 386 kcal
- Protein
- 33.2 g
- Carbohydrate
- 14.5 g
- of which sugars
- 7.9 g
- Fat
- 21.8 g
- of which saturates
- 8.2 g
- Fibre
- 2 g
- Salt
- 1.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the beef chuck for 6-7 minutes. Lift out.
- 2
Add the onion and garlic to the pan and cook for 5 minutes, then stir in the tomatoes and cook for 3 minutes more.
- 3
Return the beef to the pan, pour over the beef stock, cover and simmer for 35 minutes, until the beef is almost tender.
- 4
Add the pumpkin and cook, uncovered, for a further 15-18 minutes, until the pumpkin is soft and the sauce has thickened.
- 5
Mash a few chunks of pumpkin against the side of the pan to thicken the stew further, if you like.
- 6
Scatter with fresh coriander and serve in bowls.
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