Beef and Pumpkin Stew in a Crock Pot (6 L Saute)

Name: Beef and Pumpkin Stew in a Crock Pot (6 L Saute) - Andrada G.
Ingredients: (4 servings) Veal tenderloin – 800 g Pumpkin – 300 g Carrots – 2 pcs Kalamata olives – 200 g Green onions – 4 stalks Garlic – 4 cloves Potatoes – 2 pcs Thyme – 2 sprigs Red bell pepper – 2 pcs Red win; 15 stalks Salt and black pepper – to taste

Slow cooking - Beef and Pumpkin Stew in a Crock Pot (6 L Saute) by Andrada G. - Recipia

To prepare a delicious beef stew with vegetables, start by cleaning and cutting the beef into cubes of about 2-3 cm. This size will allow the meat to cook evenly and become tender. Next, continue with the preparation of the vegetables: take the potatoes and clean them well, cutting them into cubes of the same size as the meat. The carrots, bell pepper, and zucchini should also be cleaned and cut into similar cubes to ensure even cooking. The next step is to finely chop the garlic and onion. These ingredients will add a rich flavor to your dish. Place an aluminum pot on the heat, let it warm up, and add a generous splash of olive oil. Once the oil is hot, add salt to create an emulsion that will help brown the meat. Add the beef cubes and let them brown on all sides until golden. After the meat is nicely browned, add the chopped garlic, onion, and a few sprigs of fresh thyme. These flavors will blend perfectly, providing a distinct taste to your dish. Season with pepper and add the olives and chopped carrots. Deglaze everything with a quality red wine, allowing it to reduce slightly and integrate the flavors. Once the mixture is ready, take the pot off the heat and transfer it to a Crock Pot. Set the time for 3 hours and 30 minutes on the “low” setting. Now it’s time to add the potatoes and tomato juice over the meat, stirring well to ensure all ingredients are covered in sauce. Put the lid on and let everything simmer slowly. An hour before finishing cooking, add the zucchini and bell pepper to keep their crunchy texture. In the end, taste the dish and adjust the salt and pepper to your liking. Serve the beef stew with freshly chopped chives on top for a colorful appearance and an unmistakable aroma. Enjoy your meal!

Ingredients

(4 servings) Veal tenderloin – 800 g Pumpkin – 300 g Carrots – 2 pcs Kalamata olives – 200 g Green onions – 4 stalks Garlic – 4 cloves Potatoes – 2 pcs Thyme – 2 sprigs Red bell pepper – 2 pcs Red win
15 stalks Salt and black pepper – to taste

Beef and Pumpkin Stew in a Crock Pot (6 L Saute)

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