Beef Stew with Chestnuts and Pumpkin

Ingredients

• 1 kg beef goulash
• 30 g clarified butter
• 12 peeled pearl onions
• 250 ml meat broth
• 1 tbsp Tomato Paste
• 0.5 tsp dried thyme
• Salt
• ground pepper
• 500 g chestnuts
• 500 g pumpkin (peeled, seeded)
• 250 ml heavy cream
• 1 tbsp chopped parsley

Instructions

1. 1.

   Brown the beef in hot clarified butter. Add the onions and sauté briefly, then pour in 125 ml broth, stir in tomato paste, and season with salt and pepper. Cover and simmer for about 60 minutes. Meanwhile, score the chestnuts crosswise, boil them for 15 minutes, drain, rinse, pat dry, and peel thoroughly.

2. 2.

   Cut the pumpkin into cubes. After the beef has cooked for 60 minutes, add the chestnuts and pumpkin to the pot, pour in the remaining broth, and simmer for another 30 minutes. Remove the beef, chestnuts, and pumpkin from the pot and reduce the sauce by half. Stir in the cream, bring to a boil, then return the meat mixture to the sauce. Heat through, taste, and serve sprinkled with parsley.