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Beef stew with pumpkin, polenta and a mixed salad.

500g lean beef stew
1 tablespoon olive oil
Salt & Pepper
1½ onions, finely chopped
1 tablespoon sweet paprika
½ tsp hot paprika
1,2 l vegetable stock
600g pumpkin, diced
1 tart apple, diced
1 tablespoon pumpkin seeds, roasted
¼ bunch parsley, finely chopped
180g fine corn semolina
4 tablespoons canola oil
3 tablespoons herb vinegar
200 g leaf lettuce

Brown meat in olive oil over medium heat. Season with salt and pepper.
Add onions and bell bell pepper. Add 3 dl vegetable stock.
Cover and simmer ragout for about 60 minutes. During the last 15 minutes, simmer the pumpkin.
Mix apple cubes with lemon juice. Add to the ragout with the pumpkin seeds. Sprinkle with parsley.
Meanwhile, bring remaining stock to a boil. Stir in corn. Bring to the boil briefly and let swell, covered, for about 20 minutes.
For the salad dressing, mix canola oil and vinegar. Season to taste with salt and pepper.
Mix with the salad. Serve the ragout with polenta. Serve salad separately.

Our wine recommendation.