Pumpkin and beef stew

Ingredients for 4 servings:

• 600 g beef (e.g. from the rump)
• 3 small onions
• 2 tbsp oil
• some salt and pepper from the mill
• 300 ml apple juice
• 700 ml beef broth
• 600 g potatoes, mostly waxy
• 500 g pumpkin(s), (Hokkaido)
• 4 stalks of thyme
• 2 tbsp pumpkin seeds
• 1 apple
• 2 tsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a fruity note

Cut the meat into approximately 2 cm cubes. Peel and roughly dice the onions. Heat the oil in a large saucepan and fry the meat over high heat until light brown all over, seasoning with salt and pepper. Add the onions and fry for 2 to 3 minutes. Pour in the juice and stock, cover, and simmer over medium heat for about 45 minutes. Meanwhile, peel the potatoes and pumpkin, chop them into large pieces, add them to the meat along with the thyme, and cook for another 15 to 20 minutes. Roast the pumpkin seeds in a dry pan. Quarter the apple, core it, and cut it into small cubes; toss with the lemon juice and pumpkin seeds. Season the stew with salt and pepper and serve sprinkled with the apple and pumpkin seed mixture.