Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Beef and pumpkin stew

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato, while others still contain corn. Some are cooked inside a pumpkin, and it's also common to roast pumpkins separately and serve the stew in them. Of course, you can simply skip this altogether - it will still taste just as good.

You'll need

800 gm beef chuck, diced 2 tsp ground cumin 2 tsp ground coriander 6 garlic cloves, finely chopped 6 dried guajillo chillies (see note) 3 onions, peeled 2 tbsp olive oil 2 litres (8 cups) beef stock 100 gm dried apricots, halved 3 oregano sprigs 1 sweet potato, peeled and cut into rough 3cm chunks 500 gm Kent pumpkin, peeled and cut into 2cm wedges Juice of 1 lime, plus wedges to serve Finely chopped Spanish onion, coarsely chopped coriander and toasted pumpkin seeds, to serve


  • 01
  • Combine beef, spices and half the garlic in a bowl, season to taste and toss to coat well, then leave to marinate for 30 minutes.
  • 02
  • Meanwhile, dry-roast chillies in a frying pan over medium-high heat until fragrant and darkened (1-2 minutes). Coarsely chop 1½ onions and combine in a food processor with toasted chillies (discard chilli seeds for a milder stew), remaining garlic and 250ml water. Stand for 10 minutes to allow chillies to soften, then process to a paste.
  • 03
  • Heat oil in a casserole over medium-high heat, add beef and brown well all over (5-6 minutes), then transfer to a plate. Add chilli paste mixture to casserole and simmer until reduced by half (8-10 minutes). Cut remaining onion into wedges and add to casserole along with beef, stock, apricots, oregano and 500ml water, season to taste, bring to a simmer and cook, half-covered, until beef begins to fall apart (2½-3 hours). Add sweet potato and pumpkin and simmer half-covered until tender (25-30 minutes). Squeeze in lime juice, season to taste and serve hot scattered with Spanish onion, coriander and pumpkin seeds to taste.

Dried guajillo chillies are available from Monterey Foods (, Herbie's Spices ( and Fireworks Foods ( 

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Full-bodied malbec.

Featured in

Jul 2016

You might also like...

French beef recipes


San Telmo's beef and chorizo empanadas with chimichurri

Rib recipes


Seared beef and green papaya salad

Beef cheek recipes


Luca's corned beef buns with horseradish, parmesan and walnut sauce

Cooking with wine


Beef taco rice

The ultimate burger collection


Corned beef and cabbage fritters with Russian-style sauce

Beef tartare with herbs and nuoc cham


Luca's rump of beef stuffed with pancetta

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.