Autumn Stew Recipe

Autumn Stew Recipe photo by Taste of Home

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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.
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Autumn Stew Recipe

Prep: 10 min. Cook: 2 hours

Yield: 9 Servings

10 120 130

Ingredients

1/2 cup 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

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.
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.

Nutritional Facts 1 serving (1 cup) equals 248 calories, 13 g fat (5 g saturated fat), 70 mg cholesterol, 302 mg sodium, 12 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Pumpkin Stew in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p238