Autumn Stew

Name: Autumn Stew
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 9 servings.
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

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 More Pumpkin Stew Recipes »

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

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.

Nutrition Facts

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

Originally published as Pumpkin Stew in Holiday & Celebrations Cookbook 2003

Reviews

My Review

Click stars to rate

Average Rating:

lmmanda

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.
DanelleRudolph

Oct 1, 2012

I absolutely LOVE this recipe! slight change though I used sweet potatoes instead of pumpkin and it was delicious!!
keverwann

Mar 31, 2008

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