Pumpkin Harvest Beef Stew
Total TimePrep: 25 min. Cook: 6-1/2 hours
I don't usually modify recipes but felt this needed some additions. I added 1/4 tsp cinnamon, 2 tbsp sugar, 2 tbsp white vinegar, 1/2 tbsp tabasco chipotle chili sauce, 1 tbsp chili powder and one small can of tomato paste. Next time I think I'll leave out the allspice and cloves as they are a bit overpowering both in taste and in scent. We haven't eaten it yet but it tastes good so far.
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.
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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.