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Pumpkin Stew

By: Christine Bauer

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

Rate/Review | Read Reviews (20)

Prep Time:
10 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat, cut into 1 inch cubes
2 tablespoons vegetable oil
2 tablespoons butter or margarine
1 large onion, chopped
2 cloves garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 bay leaf
1 teaspoon beef bouillon granules
1 teaspoon dried thyme
3 cups peeled, cubed 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.