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Pumpkin Harvest Beef Stew Recipe

Pumpkin Harvest Beef Stew Recipe photo by Taste of Home

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By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. — Marcia O'Neil, Cedar Crest, New Mexico

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Pumpkin Harvest Beef Stew Recipe

Prep: 25 min. Cook: 6-1/2 hours

Yield: 6 Servings

25 390 415

Ingredients

1 tablespoon canola oil
1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
1-1/2 cups cubed peeled pie pumpkin or sweet potatoes
3 small red potatoes, peeled and cubed
1 cup cubed acorn squash
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 bay leaves
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup water
3 tablespoons all-purpose flour

Directions

In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.
Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened. Yield: 6 servings.

Nutritional Facts 1-2/3 cups equals 258 calories, 6 g fat (1 g saturated fat), 67 mg cholesterol, 479 mg sodium, 21 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Originally published as Pumpkin Harvest Beef Stew in Taste of Home October/November 2012, p58

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Pumpkin Harvest Beef Stew

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Reviewed on Nov. 23, 2012 by crclk14

This was delicious! I opted to keep it a clear broth and nixed the flour/water thickening agent, and it was still very tasty.

Reviewed on Oct. 27, 2012 by gloriawalt

This is an excellent stew. I made it in a cast iron dutch oven and doubled the recipe for Sunday night dinner with extended family. I used sweet potatoes and substituted carrots for the acorn squash. I added cornbread to the menu along with a salad. I didn't think I would like all the spices, but the blend was perfect.

Reviewed on Oct. 01, 2012 by juicyfruit007

This stew was good. I made it pretty much as indicated, though with a bit more meat and no bay leaves or cloves (don't have them). I liked it just fine, but am giving it 4 stars because my husband didn't like it, which is also why I won't be making it again.

Reviewed on Sep. 21, 2012 by MRosie413

This is the perfect Autumn dinner! It's hearty, delicious, and it smells wonderful while it's cooking! The stew is great for a dinner party, or just for a weeknight meal.