Miso beef with pumpkin

Miso beef with pumpkin
  • Serves icon Serves 6
  • Time icon Hands-on time 40 min, oven time 2 hours 45 min

Here, the sweet taste of pumpkin combines with the savoury beef to create a slow-cooked recipe with a real difference, making one winning autumnal dish.

We’ve got so many more warming slow cooked beef recipes for you to discover.

Nutrition: For 6

Calories
456kcals
Fat
23.9g (13.9g saturated)
Protein
48g
Carbohydrates
10.6g (7.7g sugars)
Fibre
3.4g
Salt
1.2g
Calories
456kcals
Fat
23.9g (13.9g saturated)
Protein
48g
Carbohydrates
10.6g (7.7g sugars)
Fibre
3.4g
Salt
1.2g

Ingredients

  • 2 tbsp vegetable oil 
  • 1.2kg British beef shin, cut into 3-4cm chunks
  • 2 onions, cut into wedges 
  • 2 celery sticks, trimmed and roughly chopped 
  • 4 garlic cloves, finely chopped 
  • 4cm piece fresh ginger, cut into matchsticks
  • 1-2 fresh red chillies
  • 3 star anise
  • 1 cinnamon stick
  • 1 tbsp tomato purée
  • 2 tbsp miso paste (we used Clearspring brown rice miso paste)
  • 400ml tin coconut milk
  • 500ml good quality beef stock
  • 2 tbsp soy sauce
  • 700g pumpkin or butternut squash, cut into 3-4cm chunks 
  • Basmati rice, fresh coriander leaves and lime wedges to serve 

You’ll also need…

  • Large flameproof casserole or ovenproof saucepan with lid

Method

  1. Heat half the vegetable oil in the casserole/pan over a medium heat and add half the beef. Fry for about 10 minutes, turning occasionally, until browned. Remove and set aside, then repeat with the rest of the oil and the remaining meat. 
  2. Return all the browned beef to the pan with any juices, then add the onions, celery, garlic and ginger. Turn the heat down a little and fry for 10 minutes, stirring occasionally, until the veg are starting to soften. Pierce the chillies with a sharp knife, then add them to the pan whole with the star anise and cinnamon stick. Stir in the tomato purée and miso paste, fry for a few minutes, then add the coconut milk and stock. 
  3. Heat the oven to 170°C/150°C fan/ gas 3½. Season the beef mixture, add the soy sauce and turn up the heat to bring to the boil. Cover with the lid and transfer to the oven to cook for 1½ hours.
  4. When the time is up, stir in the pumpkin/squash, replace the lid, then cook for another hour until the meat is tender and falling apart. Remove the lid, turn up the heat to 200ºC/180ºC fan/gas 6 and cook for 15 minutes more to reduce the sauce (see Make Ahead). Serve the beef with fluffy basmati rice,a sprinkle of fresh coriander leaves and lime wedges for squeezing.

delicious. tips

  1. Cover leftovers and keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a pan with a splash of water until piping hot. 

  2. This calls for a soft, rounded red such as a Chilean or New Zealand pinot noir.

Recipe By

Georgina Hayden

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