Beef Stewed with Pumpkin and Prunes

1. 1 Stewing beefpack 600 g ≈ $11.36 180 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 180 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 70 g
5. 5 Prunespack 200 g ≈ $3.50 25 g
6. 6 Tomato pastepack 140 g ≈ $1.00 20 g
7. 7 Paprika 2 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g
11. 11 Bay leaves 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut beef into large cubes, finely chop onion³ and carrot⁴, and slice pumpkin² into larger chunks.

2. Heat oil in a pot and sear the beef for 6–8 minutes until browned on all sides.

3. Add onion³ and carrot⁴, cooking for 5 minutes until the vegetables soften.

4. Stir in tomato⁶ paste, paprika, salt, pepper, and a bay leaf, warming through for 1 minute.

5. Pour in 250 ml water, cover, and simmer on low heat for 55–60 minutes until the beef begins to tenderize.

6. Add pumpkin² and prunes⁵, stewing¹ another 20 minutes until the pumpkin is soft and the sauce thickens.