Taste of Home
Autumn Stew
TOTAL TIME: Prep: 10 min. Cook: 2 hours
YIELD: 9 servings.
After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory pumpkin stew. My family eagerly looks forward to it every year. —Christine Bauer, Durand, Wisconsin
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
-
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.
Nutrition Facts
1 cup: 248 calories, 13g fat (5g saturated fat), 70mg cholesterol, 302mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC