Vietnamese one pot beef and pumpkin stew

Vietnamese One Pot Beef and Pumpkin Stew

Course Stew
Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 servings
Author Adore Foods


  • 2 lbs/ 1 kg boneless beef chuck cut into cubes
  • 2 tablespoons all purpose flour
  • 1 lemongrass stalk cut into big pieces and bruised
  • 2 garlic cloves minced
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1/2 tablespoon minced ginger
  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 2 jalapeƱo chillies seeds removed and finely chopped
  • 2 bay leaves
  • 2 cups fresh tomatoes chopped
  • 1 tablespoon tomato paste
  • 1 lb./ 450g butternut squash peeled and cubed
  • 4 medium carrots peeled and cut in rounds
  • 2 cups beef stock
  • 2 tablespoons olive oil
  • fresh basil and coriander leaves chopped to garnish
  • salt and pepper


  1. In a large bowl, mix flour, lemongrass, garlic, soy sauce, brown sugar and minced ginger. Add the beef and leave to marinate for at least 30 minutes.
  2. Over high heat, add oil to a large skillet or large Dutch oven and sear the beef quickly in batches, giving each beef piece enough room to get really browned. Set the seared beef aside and keep the lemongrass to add later in the stew.
  3. Add some more olive oil to the pan then chopped onion and chillies and fry for a couple of minutes.
  4. Add the chopped tomatoes, tomato paste, bay leaves and lemongrass and cook for 2-3 minutes. Add seared beef to the pan, beef stock and bring slowly to simmer.
  5. Reduce heat to simmer, cover and cook for 1 hour and 30 minutes, checking and mixing occasionally.
  6. With almost 40 minutes left into cooking time, add carrots and pumpkin cubes to the pan and incorporate into stew. Place back the lid and add some for beef stock, if necessary. Simmer for another 30-40 minutes until beef, carrots and pumpkin are tender.
  7. Remove bay leaf, lemongrass before serving warm with fresh basil chopped sprinkled on top.
  8. Enjoy!