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Thursday 05 November 2026 05:18:28 GMT
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8386ss9999
0:00 ᯤ5G 𓈆 88 :
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sớm 2
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10 năm lâu lắm em ơi
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lọt ch b cho xin filee với
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WINTER STEWS FROM AROUND THE WORLD Welcome to Winter Stew, a series where I’ll be showing you how to make some of the cosiest and warming stews this winter, this is part 1, the Halloween edition ! I’ve got for you a heartwarming lentil, pumpkin and beef stew cooked in a rich tomato, thyme, cinnamon & allspice infused stew. Its then finished off with some rich coconut cream alongside some lime & coriander! It’s truly wonderful, I hope you enjoy! Full recipe below! (4) 2kg whole pumpkin top cut off and seeds & flesh removed 1 tbsp ground allspice 1 tbsp smoked paprika 1 tsp sea salt 2 tbsp coconut oil Stew: 1 tbsp beef fat/ghee/oil ( you choose :) ) 1kg beef shin diced into cubes 1 brown onion finely diced 3 garlic cloves finely diced Thumb of ginger finely diced 1 1/2 tsp ground coriander 2 tsp ground allspice 1 tsp cayenne pepper 1 tsp smoked paprika 2 tbsp tomato paste 150g passata 1 small cinnamon stick 10 thyme sprigs or 2 tbsp dried thyme 1.5litre of beef stock 1 large carrot diced 1 small butternut squash diced 100ml coconut cream 2 limes juiced 25g fresh coriander finely chopped (1) Preheat your oven to 200C. Combine spices in a bowl with the oil, mix well, then brush the inside of the pumpkin withe mix. Now place the pumpkin & lid on a baking tray, then roast for 50 minutes. (2) For the stew, heat up a large stew pot on a medium high heat. Add the oil and sear your beef on a high heat for a few minutes to brown well, then remove. Reduce heat to medium, then add the onion, garlic & ginger, then cook for 5 minutes. Add the spices and cook for a further minute. (3) Add the tomato paste and cook for a few minutes, then add the beef back to the pot alongside the, passata, stock, cinnamon stick and thyme. Sprinkle a dash of salt and black pepper, then cover and cook for 2 hours. (4) Remove the lid, add the coconut cream, lentils, squash and carrot, then cook uncovered for a further 30 minutes, until the lentils are cooked and the stew is nice and thick! Season to taste with salt, then kill the heat and finally add the lime and coriander. Now serve the stew in the pumpkin as a bowl and enjoy the delicious freshly roasted pumpkin.
WINTER STEWS FROM AROUND THE WORLD Welcome to Winter Stew, a series where I’ll be showing you how to make some of the cosiest and warming stews this winter, this is part 1, the Halloween edition ! I’ve got for you a heartwarming lentil, pumpkin and beef stew cooked in a rich tomato, thyme, cinnamon & allspice infused stew. Its then finished off with some rich coconut cream alongside some lime & coriander! It’s truly wonderful, I hope you enjoy! Full recipe below! (4) 2kg whole pumpkin top cut off and seeds & flesh removed 1 tbsp ground allspice 1 tbsp smoked paprika 1 tsp sea salt 2 tbsp coconut oil Stew: 1 tbsp beef fat/ghee/oil ( you choose :) ) 1kg beef shin diced into cubes 1 brown onion finely diced 3 garlic cloves finely diced Thumb of ginger finely diced 1 1/2 tsp ground coriander 2 tsp ground allspice 1 tsp cayenne pepper 1 tsp smoked paprika 2 tbsp tomato paste 150g passata 1 small cinnamon stick 10 thyme sprigs or 2 tbsp dried thyme 1.5litre of beef stock 1 large carrot diced 1 small butternut squash diced 100ml coconut cream 2 limes juiced 25g fresh coriander finely chopped (1) Preheat your oven to 200C. Combine spices in a bowl with the oil, mix well, then brush the inside of the pumpkin withe mix. Now place the pumpkin & lid on a baking tray, then roast for 50 minutes. (2) For the stew, heat up a large stew pot on a medium high heat. Add the oil and sear your beef on a high heat for a few minutes to brown well, then remove. Reduce heat to medium, then add the onion, garlic & ginger, then cook for 5 minutes. Add the spices and cook for a further minute. (3) Add the tomato paste and cook for a few minutes, then add the beef back to the pot alongside the, passata, stock, cinnamon stick and thyme. Sprinkle a dash of salt and black pepper, then cover and cook for 2 hours. (4) Remove the lid, add the coconut cream, lentils, squash and carrot, then cook uncovered for a further 30 minutes, until the lentils are cooked and the stew is nice and thick! Season to taste with salt, then kill the heat and finally add the lime and coriander. Now serve the stew in the pumpkin as a bowl and enjoy the delicious freshly roasted pumpkin.

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