Autumn Stew Recipe
Autumn Stew Recipe photo by Taste of Home

Autumn Stew Recipe

Read Reviews
5 3 4
Publisher Photo
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 »
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES: 9 servings

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

Nutritional Facts

1 cup: 248 calories, 13g fat (5g saturated fat), 70mg cholesterol, 302mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 21g protein

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Autumn Stew

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 8, 2014

"Excellent! I sub'd sweet potatoes for the pumpkin. I used the higher amounts of garlic and thyme. I will try 2 bay leaves next time. I did add 4 total bouillon cubes instead of 2 t of granulated bouillon and added extra salt and pepper to taste at the end."

MY REVIEW
Reviewed Oct. 1, 2012

"I absolutely LOVE this recipe! slight change though I used sweet potatoes instead of pumpkin and it was delicious!!"

MY REVIEW
Reviewed Mar. 31, 2008

"Made this with meatballs instead of stew meat. It turned out yummy!"

Loading Image