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The flavors and scents of FALL ** herbs * Chunks of PUMPKIN add nutritious vitamins to the stew, along with that wonderful flavor that everyone loves. **
Simmer on your stovetop for about 2 hours. ** I've never tried this in a crockpot, but it would probably be just fine (maybe 7-8 hours) **
Simmer on your stovetop for about 2 hours. ** I've never tried this in a crockpot, but it would probably be just fine (maybe 7-8 hours) **
PUMPKIN BEEF STEW
1 tsp Kosher salt ………......………..................... 1/2 tsp pepper, divided
2 lbs beef stew meat, cut into 1-inch cubes
2 TB vegetable or olive oil
2 TB butter …………..……………....................... 1 large onion, chopped
2-3 garlic cloves, minced (or 1-3 tsp crushed garlic)
3 medium carrots, thinly sliced........................... 1 large potato, peeled & cut into cubes
2 celery ribs, thinly sliced …...................…........ 4 cups water
1-2 bay leaves……..………….....................……. 1-1/2 tsp dried thyme
1 fresh rosemary spring
1-2 tsp beef bouillon granules (or 1 beef bouillon cube)
3 cups cubed peeled pumpkin ***
Parsley for garnish
***
In a large zip-lock plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat.
In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, potato, water, bay leaves, bouillon, thyme, rosemary and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for about 1-1/2 hours.
Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and pumpkin are tender. Discard bay leaves and sprinkle with parsley. Serves 6-8
*** Can substituted peeled, cubed butternut squash
1 tsp Kosher salt ………......………..................... 1/2 tsp pepper, divided
2 lbs beef stew meat, cut into 1-inch cubes
2 TB vegetable or olive oil
2 TB butter …………..……………....................... 1 large onion, chopped
2-3 garlic cloves, minced (or 1-3 tsp crushed garlic)
3 medium carrots, thinly sliced........................... 1 large potato, peeled & cut into cubes
2 celery ribs, thinly sliced …...................…........ 4 cups water
1-2 bay leaves……..………….....................……. 1-1/2 tsp dried thyme
1 fresh rosemary spring
1-2 tsp beef bouillon granules (or 1 beef bouillon cube)
3 cups cubed peeled pumpkin ***
Parsley for garnish
***
In a large zip-lock plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat.
In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, potato, water, bay leaves, bouillon, thyme, rosemary and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for about 1-1/2 hours.
Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and pumpkin are tender. Discard bay leaves and sprinkle with parsley. Serves 6-8
*** Can substituted peeled, cubed butternut squash
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