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Pumpkin Beef Stew

This stew bursts with the wonderful flavors of fall and autumn!
Prep Time 10 minutes
Cook Time 3 hours
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 3 pounds beef stew meat or chuck roast cut into cubes
  • 1/2 cup all-purpose flour
  • 8 oz porcini mushrooms sliced
  • 3 tablespoons olive oil
  • 1 cup onion chopped
  • 1 clove garlic minced
  • 4 cups beef stock or broth
  • 3 cups pumpkin cubed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  • 3 pounds potatoes peeled and diced
  • 1 pound carrots peeled and sliced
  • 3-4 thyme sprigs

Instructions
 

  • If using a roast, cut the beef into 1-inch chunks.
  • Then toss the beef chunks in the flour, making sure to cover all sides of the beef with the flour.
  • In a large soup pot, melt the oil over medium high-heat.
  • Add the beef and brown the beef on all sides. once the beef has been browned, remove the beef from the pan and set it aside.
  • Add the onion and the garlic to the pot and sauté for one minute, scraping the bottom of the pot as you stir. You can add a little water to loosen the bits stuck to the bottom of the pot.
  • Add the mushrooms and sauté for about 5 minutes.
  • Return the beef to the pot and add the beef stock, Worcestershire sauce, salt, and pepper.
  • Mix well and bring to a boil. Then reduce heat to medium-low and simmer for 2.5 hours, stirring occasionally.
  • Add the potatoes, pumpkin, carrots and thyme sprigs. Increase heat to medium. Cook for an additional 30 minutes to 1 hour.
  • Add salt to taste and serve hot.

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