Beef Stew with Pumpkin
This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!
(from 1 large)
(cut in 1 inch cubes)
kosher salt and pepper
sprig fresh thyme
(acorn or butternut squash, peeled and cut in 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 1 minute, until fragrant.
Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 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 and additional 30 to 35 minutes, until pumpkin is tender.
Taste for salt and adjust as needed, discard bay leaves and serve.
Beef Stew Variations:
If you’d like your beef stew without wine, swap it for more beef broth.
Use acorn squash or butternut squash if you can’t find pumpkin.
To save on prep time, buy pre-cut butternut squash.
To make in a
, brown the meat and onions first, then cook 8 hours on low heat with 1/4 cup less broth.
To make in the
, brown the meat and onions first then cook on high pressure for 35 minutes with 1/4 cup less broth.
Makes about 7 cups.
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Printed from Skinnytaste: https://www.skinnytaste.com/beef-stew-with-pumpkin/