Back to Pumpkin Harvest Beef Stew

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pumpkin Harvest Beef Stew Recipe

Pumpkin Harvest Beef Stew Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 6-1/2 hours YIELD:6 servings

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

  • 1. 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.
  • 2. 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: 258 calories, 6g fat (1g saturated fat), 67mg cholesterol, 479mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 29g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable, 0 fat.

Reviews for Pumpkin Harvest Beef Stew

Sort By :
MY REVIEW
caree929
Reviewed Oct. 29, 2014

"Very good, although it had too much chili powder. I'll make it again, only I'll use less of the chili powder. I also substituted carrots for the squash because we love carrots."

MY REVIEW
mkaskela
Reviewed Oct. 21, 2014

"I substituted sweet potatoes for the pumpkin and venison steak - cubed for the beef and it turned out really well! The only thing I would change for next time is I would lesson the cloves. I felt like the flavor was too overpowering."

MY REVIEW
h_harness
Reviewed Aug. 31, 2014

"I made this as listed the first time and my husband and I both loved it. I make it at least 1-2 times a month with a combination of different ingredients including turnips instead of red potatoes. It has become a go to stew."

MY REVIEW
crclk14
Reviewed Nov. 23, 2012

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

MY REVIEW
gloriawalt
Reviewed Oct. 27, 2012

"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."

MY REVIEW
juicyfruit007
Reviewed Oct. 1, 2012

"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."

MY REVIEW
MRosie413
Reviewed Sep. 21, 2012

"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."

Loading Image