This delicious meal will be a hit with the family. I made it and got rave reviews from everyone. Use a French Oven or a heavy based pot to cook this dish. Serve with a generous dollop of creamy mashed potatoes.


  • 3 tablespoons olive oil

  • 2 tablespoons flour

  • .25 teaspoon pepper

  • .5 teaspoon salt

  • 500g Blade steak, excess fat trimmed and cubed

  • 1 large brown onion

  • 4 cloves garlic

  • 1 large carrot

  • 300g cauliflower

  • 450g pumpkin

  • 1 teaspoon soy sauce

  • 1 teaspoon teriyaki sauce

  • 4 cups boiling water

  • 1.5 teaspoons vegeta

  • 2.5 tablespoons tomato paste


  • 1.

    Add 1 tablespoon olive oil to your pot. Heat over a medium stove.

  • 2.

    Mix the salt and pepper into the flour. Dredge steak in flour mixture. Add to heated oil to sear.

  • 3.

    Slice carrot in half lengthways then cut into .5 cm cubes. Cut peeled and seeded pumpkin into cubes. Separate cauliflower florets.

  • 4.

    Dice onion and garlic roughly.

  • 5.

    Remove beef from pan once seared and put aside.

  • 6.

    Add the remaining 2 tablespoons oil to pot and add onion and garlic as well. Cook until onion is translucent.

  • 7.

    Return beef to pot. Add the carrot, cauliflower and pumpkin to the pot and mix.

  • 8.

    Add soy sauce, teriyaki sauce, boiling water, vegeta and tomato paste and mix well. Place lid on pot and reduce heat to low-medium heat. Leave it to simmer for 1 hour.

  • 9.

    Serve with crusty bread and creamy mashed potato.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 279kj
  • Fat Total 17g
  • Saturated Fat 4g
  • Protein 17g
  • Carbohydrate 14g
  • Sugar 5g
  • Sodium 415mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can substitute 2 cups of boiling water and vegeta for 2 cups of beef or chicken stock.

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