Katie's Tropical Kitchen

Pumpkin & Ginger Beef Stew

It has been a while since I have made this ginger beef stew for my hunny. For some reason I was re-inspired. Maybe it was the fresh shipment of Big Island Beef stew sent to my corner grocery store here in Pāpaʻaloa. I used to make this ginger & squash version of beef stew almost weekly for my hunny. My method is pretty dialed. I hope you find this recipe easy to follow. It is pretty forgiving. The most important part is that you cook the beef long enough. If you use tamari instead of soy sauce, and a gluten-free thickener this recipe is gluten-free and dairy free.

Ingredients for Pumpkin & Ginger Beef Stew

(optional: more veggies like red pepper, herbs, green beans, peas, etc).

Steps for Ginger Beef Stew with Pumpkin

  1. Sauté onions, garlic, and ginger until aromatic in 1 tablespoon of olive oil in a large pot
  2. Add stew meat and stir consistently until the meat starts to brown
  3. Once browned and sticking to bottom, deglaze pot with ¼ cup red wine and scrap brown bits until pot is clean.
  4. add 6 cups of water bring to a boil.
  5. Reduce heat and bring to simmer for about 2 hours, adding more water as need to keep the beef stew submerged.
  6. add the squash in one whole piece and potatoes quartered
  7. simmer another 30-45 minutes until beef begins to fall apart
  8. add 2 tablespoons soy sauce and 1 tablespoon maple syrup
  9. add salt and pepper to taste
  10. stir in fresh herbs and finish for another 10 minutes, making sure beef is tender and easy to cut in half with fork.
  11. Remove some of the broth and taste it for flavor. Then, stir in 1-2 tablespoons flour with a whisk into hot broth to dissolve.
  12. Add flour broth mixture to pot and allow to thicken for a few minutes before removing from heat.

Enjoy over a scoop of rice!

If you like this recipe maybe you will be interested in my Big Island Beef Shepards Pie.

 

 

 

 

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