Beef with courgette, pumpkin, potato

  • Main course
  • 4 Persons
  • 180 min


  • 500 grams of (organic) beef ribs, chopped
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons of tomato puree
  • 1 small courgette
  • 250 grams of butternut squash or other type or pumpkin
  • 1 large potato
  • 3 tablespoons of sunflower or olive oil
  • 3 dl. of poultry stock
  • 10 cl. of La Trappe Dubbel
  • Freshly grounded pepper and salt to taste

10 cl La Trappe Dubbel (7%)

More about La Trappe Dubbel (7%)


  • Peel and chop the onion and garlic.
  • Peel the pumpkin, remove the seeds and chop into pieces.
  • Peel and chop the potato.
  • Remove as much of the white bits of the courgette as possible, and cut into cubes or strips.
  • Sprinkle a little salt on the chopped beef and leave for a while.
  • Heat up oil in a frying pan and sear the beef.
  • Add the onion and fry along for a bit.
  • Return the heat source to its lowest setting and add garlic, tomato puree and stock.
  • Simmer for more than 2 hours or a little longer.
  • Boil the juices a bit ten minutes before the end of the simmering period, add the beer, pumpkin, potato and courgette and continue to simmer.
  • Add pepper and salt to taste.
  • Serve as hot as possible.
  • Serve with a chilled glass of La Trappe Dubbel.

Recipe from Han Hidalgo