Beef Short Ribs and Pumpkin Stew

I made this last week and it was so delicious that I almost ate all of it in one sitting. I have to share it with you. This recipe feeds four people.

You will need the following ingredients:

  • 8 beef short ribs
  • 2 medium onions
  • 4 medium potatoes
  • a small green pumpkin
  • 2 chicken bouillon cubes
  • rosemary
  • olive oil
  • salt (and pepper)

The first thing you need to do is get a really big pot that would hold all your short ribs placed side by side. Don’t stack them on top of each other because then you can’t brown them sufficiently. Put a good amount of olive oil in the pot and brown your meat on all sides. I don’t like the smell of unseasoned meat, so I usually add some rosemary to the meat at this point. Use fresh rosemary if you can get your hands on some.

When your meat is almost browned to perfection you can add your onions, potatoes, and pumpkin. I don’t peel my potatoes because I like the texture of the skin in the stew, but feel free to peel yours. Let everything sizzle together in the pot for about five minutes before you add any liquid. Also add salt (and pepper) at this stage.

Dissolve two chicken bouillon cubes in a cup of hot water and add it to the stew. Then add enough water so that the meat is covered. Cook this (covered) slowly and stir every 20 or so minutes. Taste the stew now and then to make sure there’s enough salt. Add more if need be.  Add more water if the stew becomes too porridge like. When the pumpkin and the potatoes start to dissolve your stew is ready. Don’t let the pumpkin and potatoes disappear completely. It is important that you cook this stew slowly.

Take the bones out of the stew before serving.

Serve with some fresh homemade bread.