Autumn Stew Recipe

Name: Autumn Stew Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 9 serving(s)
Ingredients: 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper, divided; 2 lbs beef stew meat, cut into 1-inch cubes; 2 tablespoons canola oil; 2 tablespoons butter; 1 large onion, chopped; 2 -3 garlic cloves, minced; 3 medium carrots, thinly sliced; 2 celery ribs, thinly sliced; 4 cups water; 1 -2 bay leaf; 1 -2 teaspoon beef bouillon granules; 1 -1 1/2 teaspoon dried thyme; 3 cups cubed peeled pumpkin

Submitted by ElizabethKnicely

"After our kids carve their Halloween pumpkins, I use their Hallowwen pumpkins, I use the discarded pieces in this savory stew. My family eagerly looks forward to it every year."

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Ready In:: 2hrs 10mins
Ingredients:: 15
Serves:: 9

ingredients

¹⁄₂ cup all-purpose flour
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper, divided
2 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 tablespoons butter
1 large onion, chopped
2 -3 garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 -2 bay leaf
1 -2 teaspoon beef bouillon granules
1 - 1 ¹⁄₂ teaspoon 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.