Ingredients for 4 servings
For the potatoes
- 3 tbsp ghee
- 600g beef roast
- 2 medium onions
- 2 cloves of garlic
- 180g carrots
- 470g small waxy potatoes (baby potatoes)
- 2 tbsp tomato paste
- 2 sprigs rosemary
- 2 bay leaves
- 150ml red wine
- 1.5 L vegetable stock
- 300g Hokkaido pumpkin
- Parsley for garnish
Also: 1 cast-iron pot
Preparation:
- Heat the ghee in a Dutch oven. Sear the whole roast on both sides over high heat for 5 minutes with the lid open.
- Peel onions and garlic. Cut onions into wedges. Peel carrots and cut into 3–4 cm pieces. Wash the potatoes thoroughly.
- Remove the meat from the pot and set aside. Add the onions to the fat, cover, and sauté for 3 minutes. Then add garlic, carrots, potatoes, tomato paste, rosemary, and bay leaves. Mix well and cook for another 5 minutes with the lid closed, stirring occasionally.
- Deglaze with red wine. Return the meat to the pot and simmer for 2–3 minutes. Pour in the vegetable stock, cover, and let simmer gently for 2 hours. If too much liquid evaporates, add a bit more stock.
- Wash the pumpkin, remove the seeds, and cut into 3 cm cubes. Add to the pot and cook for another 30 minutes with the lid closed. The meat should now be tender and easy to pull apart. If not, extend the cooking time by 30 minutes.
- Roughly shred the meat and serve the stew garnished with chopped parsley. It goes perfectly with a slice of fresh rye bread, rice, or pasta.
Tip: To make this comforting dish even better, we recommend enjoying it with a fine Spätburgunder Ortswein – the wine’s richness, fine tannins, and beautiful fruit pair perfectly with this hearty stew.
