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Beef stew with fermented pumpkin and sage

The fermented pumpkin gives a fine balance between sweet and sour to the stew. If you want to know more about fermenting with lactic acid bacteria, check out the knowledge article.

Makes 800g.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

1
piece
pumpkin, Hokkaido
600
g
beef chuck steak
1
onion, roughly cut
2
cloves
garlic, roughly chopped
3
leaves
sage
1
piece
cloves
1
leaf
bay leaf
150
ml
red wine
500
ml
veal stock
2
tbsp
fermented pumpkin
as needed
sunflower oil
as needed
salt and pepper

Scale recipe

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