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Pumpkin Harvest Beef Stew

 Pumpkin Harvest Beef Stew
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
6 ServingsPrep: 25 min. Cook: 6-1/2 hours

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;

2 of 2

Pumpkin Harvest Beef Stew (continued)

Directions (continued)

  • 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.