Pumpkin Harvest Beef Stew Recipe
- 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
- 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.
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, 1/2 fat
Reviews for Pumpkin Harvest Beef Stew
"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."
"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."
"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."
"This was delicious! I opted to keep it a clear broth and nixed the flour/water thickening agent, and it was still very tasty."
"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."
"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."
"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."