Beef Stew with Pumpkin
Cook this stew low and slow on the stove ~ add pumpkin (or substitute butternut, honeynut or acorn squash) when the beef is tender. Serve with crusty bread to soak up every last drop!
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 2 cloves of garlic, chopped
- 2 pounds beef chuck, cut into 1-inch cubes
- kosher salt and black pepper, to taste
- 1 TBS tomato paste
- 2 1/2 cups beef broth
- 1/4 cup red wine
- 1 teaspoon dried oregano
- 1 sprig fresh thyme
- 1 bay leaf
- 4 cups pumpkin (or fall squash), peeled and cut into 1-inch cubes
In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook for an additional minute, until fragrant.
Add meat and 1 teaspoon salt, brown for 5 to 7 minutes. Add tomato paste, cook for an additional minute.
Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
Add the pumpkin (or squash) and cook an additional 30 to 35 minutes, until pumpkin is tender.
Taste for salt and adjust as needed, discard bay leaves and serve.
- If you prefer your stew without wine, swap it for additional beef broth.
- Add carrots and tomatoes for extra veggies.
- To make the stew in a slow cooker, brown the meat and onions first, then cook 8 hours on low heat with 1/4 cup less broth.