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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 9 |
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After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory stew. My family eagerly looks forward to it every year. More Pumpkin Stew Recipes ยป Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper, divided |
2 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
2 tablespoons butter |
1 large onion, chopped |
2 to 3 garlic cloves, minced |
3 medium carrots, thinly sliced |
2 celery ribs, thinly sliced |
4 cups water |
1 to 2 bay leaves |
1 to 2 teaspoons beef bouillon granules |
1 to 1-1/2 teaspoons dried thyme |
3 cups cubed peeled pumpkin |
Directions:
1. In a large resealable 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, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves. Yield: 9 servings.
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