Get Cozy this Autumn with Our Mouthwatering Dutch Oven Beef and Pumpkin Stew

Nights are drawing in, there's a chill in the air. Autumn is here and it's time to get cosy. Mission accomplished with our delicious, Dutch Oven Beef and Pumpkin Autumn Stew.

As always, amounts in all of our recipes are approximate (we are in a field after all!) - we are a family of four with healthy appetites and this does us fine, with some leftovers. We avoid offering definitive cooking times as it all depends on your fuel source and how intense the flames are - just double check that everything is cooked through and piping hot!

Cook how suits you in the environment you are in - campfire, camping stove or oven. It will be delicious either way! We prefer the smokiness that open flames adds, but honestly just cook our Dutch Oven Beef and Pumpkin Autumn Stew anyway you want!

There are lots of things you can do in advance if you are doing this at the campsite, like chopping the veg and taking the seasoned flour in a grip seal bag - nobody wants an exploding kilogram bag of flour in their tent!!

Whilst we've used pumpkins, potatoes, carrots, pepper and courgettes, this is such a versatile dish that you can whack in anything you have to hand. Great for using up veg that has just gone over!

Keep reading for the recipe for our Dutch Oven Beef and Pumpkin Autumn Stew...

Ingredients:

Braising Steak - cubed

Pumpkin/Munchkins/Squash - whatever you have, peeled, deseeded and chopped into chunks

Potatoes, cubed

Carrots, cubed

Red pepper, deseeded and cubed

Courgette, cubbed

Onion, chopped

Garlic, whole and crushed

Seasoned plain flour

Thyme

Beef stock

Red wine

Olive oil

Method:

1. Oil into your Dutch Oven and heat over the fire.

2. Add in the onions and sauté, continuously stirring so they don't catch.

3. Cover the beef with seasoned flour and then brown in the oil.

4. Throw in the vegetables and garlic and stir through

5. Next deglaze the pan with the red wine (a good glass full if you can spare it!).

6. Pour in the beef stock until the contents are just covered.

7. Add the thyme (or any other herb of your choice), stir.

8. Add the lid and cook slowly until the liquid thickens and the vegetables and beef are soft and tender.

9. Serve with buttered, crusty bread.

This one is a slow cook - should be upto a couple of hours depending on your fuel source, so kick back, stoke the fire and drink the rest of the red wine whilst your tummy starts to rumble at the delicious smells! It's such a crowd pleaser that the wafts of Dutch Oven Beef and Pumpkin Stew deliciousness will draw the scamps out of the woods and they'll be begging you to serve up!!