Smokey's beef cubes with pumpkin

Ingredients for 4 servings:

• 1 kg beef, from the shoulder, cut into 2 cm cubes
• 400 g pumpkin flesh, cut into cubes
• 300 g shallot(s), small
• 2 cloves garlic, chopped
• 1 bay leaf
• 500 ml red wine
• 300 ml broth
• 1 tbsp, heaped tomato paste
• 3 tbsp oil
• 2 sprigs rosemary, whole
• ½ tsp cinnamon powder
• 1 pinch(s) nutmeg
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 40 minutes

A hearty dish for the cold season.

Blanch the shallots in hot water, rinse, and peel them. Leave the small ones whole and halve the larger ones. Heat 2 tablespoons of oil in a roasting pan and brown the beef cubes, seasoned with pepper and salt, in moderately large batches. Remove from the roasting pan. Add 1 tablespoon of oil. Sauté the shallots and garlic and add the tomato paste. Deglaze with the red wine, bring to a boil briefly, and then add the meat back in. Add the bay leaf, the whole rosemary sprigs, and the stock. Cover and simmer over medium heat for about 2–2.5 hours. About 20 minutes before the end of cooking, when the meat should already be tender, add the pumpkin cubes and continue cooking. Remove the bay leaf and rosemary sprigs and season with cinnamon, nutmeg, pepper, and salt.