Haystack Stew
- Ready In:
- 3hrs 45mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 2 lbs beef tenderloin or 2 lbs stew meat, cubed
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- fresh ground black pepper, to taste
- 1⁄4 cup canola oil
- 4 slices bacon, cooked diced
- 1 1⁄2 cups yellow onions, diced
- 1⁄4 teaspoon dried thyme
- 3 cups red wine
- 3 cups reduced-sodium beef broth
- 1 cup carrot, diced
- 2 cups potatoes, diced
- 3 stalks celery, diced
- 3 cups pumpkin or 3 cups butternut squash, cubed
- 1⁄2 cup pepitas (kernels) or 1/2 cup sunflower seeds, toasted salted (kernels)
directions
- Pat meat dry with paper towel. Place in a bowl and sprinkle with flour, salt and pepper. Toss to coat well.
- Heat oil in a heavy skillet. Add meat cubes and cook until they develop a dark brown crust on all sides. Add bacon, onions and thyme. Cook until onions are transparent.
- Add red wine and broth. Cover with lid and simmer on low until meat is almost tender and sauce thickens (2-3 hours).
- Add carrots, potato, celery and pumpkin. Cook until vegetables are tender (20 minutes).
- Ladle stew into bowls and sprinkle with pepitas.
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