pumpkin stew recipe

Pumpkin Stew

  • 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
  1. 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.
  2. 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.