Autumn Stew Recipe
Autumn Stew Recipe photo by Taste of Home
Publisher Photo
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 »
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter or margarine
  • 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

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.
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

Nutritional Facts

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

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter or margarine
  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAutumn Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lmmanda User ID: 1101093 154475
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
DanelleRudolph User ID: 6889291 71184
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
keverwann User ID: 1807985 207324
Reviewed Mar. 31, 2008

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

Loading Image