Pumpkin Beef Stew
This stew bursts with the wonderful flavors of fall and autumn!
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.