Beef stew with pumpkin and plums with spätzli

Beef stew with pumpkin, a nice hearty main course based on stewed beef with pumpkin and prunes and au gratin with spätzli and gruyère. Mouth-watering. try also this Red vanilla punch recipe too.

Ingredients

Main course For 4 people

600 g pumpkin, weighed and cleaned

2 cloves of garlic

1 large onion

250 g of mushrooms

100 g of pitted dried plums

400 g of beef stew

2 tablespoons of butter for roasting

4 l of beef broth

1 tin of 400g chopped peeled tomatoes

1 teaspoon of paprika

pepper

½ bunch of oregano

2 bay leaves

salt

500 g of spätzli

100 g of gruyère

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 25 minutes

Brazing:

ca. 60 minutes

Gratin:

ca. 10 minutes

Total time:

1 h 35 min

Cut the pumpkin into 1.5 cm cubes, chop the garlic and onion. Divide the mushrooms into two or four parts depending on the size, chop the plums. Cut the meat into 2 cm cubes.

Preheat the oven to 200 ° C. Heat the butter for roasting in a Bratt pan. Brown the meat over high heat. Add the garlic and onion and let them dry, then add the pumpkin, mushrooms and plums and continue browning. Add the broth and tomatoes. Season with paprika and pepper. Peel half the oregano and add the leaves to the stew with the bay leaves. Cover and stew the meat for approx. 60 minutes in the oven, until the meat is tender. Salt.

Remove the lid and push the pieces of meat and pumpkin towards the edge of the pan. Arrange the spätzli in the centre and lightly toss with the sauce, then grate the cheese onto the spätzli. Gratin in the oven for 10 minutes. Garnish with the rest of the oregano and serve. You may be interested to read Moroccan coffee recipe/ skyr cake with blueberries recipe.

Useful tips

Dried oregano can also be used instead of fresh oregano.