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Autumn Stew

Autumn Stew
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 »
9 ServingsPrep: 10 min. Cook: 2 hours

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
© Taste of Home 2013

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Autumn Stew (continued)

Directions (continued)

  • leaves. Yield: 9 servings.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013