West Indian Beef and Pumpkin Stew Recipes

Ingredients :

900 g

2

1

1

2

1

275 ml

150 ml

450 g

450 g

225 g

4

topside beef, cut into 1 inch (2.5 cm) cubes

medium onions, thinly sliced

clove garlic, finely chopped

green pepper, seeded and thinly sliced

medium tomatoes, skinned and chopped

bay leaf

red wine

beef stock

sweet potatoes, cut into 1 inch (2.5 cm) cubes

pumpkin, cut into 1 inch (2.5 cm) cubes

can tiny sweet corn cobs (from Oriental grocers), drained

peaches, peeled, stoned and quartered

salt and pepper

1. Dry fry the meat in a non-stick pan over moderate heat for 5 minutes, stirring frequently.

2. Remove it with a draining spoon and fry the onions, garlic and pepper for 3 minutes, stirring once or twice.

3. Return the beef to the pan, add the tomatoes, salt, pepper, bay leaf, wine and stock, bring to the boil and simmer for 3 minutes.

4. Cover the pan and simmer for 1¹/2 hours.

5. Add the sweet potatoes and pumpkin, cover and simmer for 10 minutes.

6. Add the sweet corn and peaches and simmer for a further 10-15 minutes, or until all the vegetables and fruit are tender.

Serves 6-8

Note : When fresh pumpkin is not available, use canned pumpkin chunks. Drain, rinse and drain them and add them with the peaches.

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