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Beef & pumpkin Adobo


  • Lightly flour and season the beef. Then seal it in a layer of hot oil in a heavy-bottomed pot until brown and drain on kitchen paper towels. 
  • Heat a little fresh oil in the pot, if needed, and gently sauté the onion and garlic until tender, regularly stirring and scraping the bottom of the pot as you do so. 
  • Then add the whole cloves, cinnamon stick, ground cumin, paprika, brown sugar, chilli paste, bay leaves and a decent amount of salt. Stir well and briefly cook to toast the spices. 
  • Add the tomatoes, stock and ½ cup lager. Stir and bring to the boil. 
  • Turn the heat right down, return the beef and gently simmer for about 1 hour, adding more stock and lager if needed (should just cover). 
  • Then add the pumpkin and simmer for about another 45-60 mins until tender. 
  • Stir in the coriander and taste for seasoning. 
  • To serve, mound the rice in individual bowls and top with the stew, a dollop of sour cream and a little sliced red onion.


  • 2 cups plain flour
  • sea salt & freshly ground pepper
  • 1 kg cubed beef
  • vegetable oil
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 4 whole cloves
  • 1 cinnamon stick, broken into 2
  • 1 tbsp ground cumin
  • ½ tbsp smoked (or plain) paprika
  • 1 tbsp brown sugar
  • 1 tbsp chilli paste
  • 6 bay leaves
  • 2 cans diced tomatoes
  • 2-3 cups beef stock
  • 1 cup lager (or any beer), at room temperature
  • 2-3 tbsp chopped fresh coriander
  • 1 butternut pumpkin, peeled & cut into chunks
  • steamed rice
  • sour cream
  • 1 medium red onion, peeled & very finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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