“I was looking for something to do on my last day of Christmas holidays, so I whipped up this stew. I am trying to incorporate more veggies and fruit into our diets, and this seemed like a good way to do it. I am an experimental cook (I like to play and see what works and what doesn't) and I had to write this one down so I don't forget it.”
READY IN:
2hrs 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 lb stew meat, cut into 1 inch chunks
  • 1 cup wine (I used white)
  • 2 cups beef stock (I used OXO powder)
  • 1 cup water
  • 3 bay leaves
  • 1 tablespoon steak spice
  • 1 tablespoon herbs, de provence
  • 1 teaspoon salt
  • pepper
  • 1 cup pumpkin puree (I used fresh. If you use canned, you may need a little less because it's more concentrated)
  • vegetables, of your choice

Directions

  1. Coat beef cubes with flour and brown in olive oil.
  2. Add wine and stock, add bay leaves, steak spice, herbs de provence, salt and pepper. Simmer for 30 minutes.
  3. Add pumpkin puree and simmer for an additional 30 minutes.
  4. Add vegetables- if you're using frozen or mixed vegetables, add them about the last 20 mins or so of cooking time, so they don't get mushy. At this stage, you may need to add more water, if it's too thick for your taste.
  5. I used mushrooms, onion, potatoes, carrots, celery, peas and corn.
  6. The cooking time could be reduced by adding the pumpkin during the first 30 minute span. I had a longer simmering time, as I like my stew meat nice and tender.
  7. This was really good and really easy. Flouring the meat before hand reduced the need to thicken later, and the pumpkin also adds a nice thickness.
  8. Made a large pot, enough for my husband and I for supper, leftovers for lunch and four lunch size containers for the freezer.

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