Beef Stew with Pumpkin
This substantial beef stew simmers slowly on the stove, with pumpkin (or butternut/acorn squash) added once the meat is cooked. Serve with toasted bread to mop up the final drops!
Yield: 4
Materials
- 1 tablespoons olive oil
- 1 1/2 cups chopped onion from 1 large
- 2 cloves garlic chopped
- 2 pounds beef chuck cut in 1 inch cubes
- kosher salt and black pepper to taste
- 1 tablespoon tomato paste
- 2 1/2 cups beef broth
- 1/4 cup red wine
- 1 teaspoons dried oregano
- 1 sprig fresh thyme
- 1 bay leaf
- 4 cups cubed pumpkin , acorn or butternut squash, peeled and cut in 1-inch cubes
Instructions
- In a large saucepan or Dutch oven, cook the onion in oil over medium heat until tender, approximately 5 minutes. Add the garlic and simmer for 1 minute, or until fragrant.
- Brown meat with 1 teaspoon salt for 5 to 7 minutes. Add tomato paste and simmer for 1 minute.
- Cook the remaining ingredients, except the pumpkin, over low heat for about 1 1/2 hours, or until the beef is cooked.
- Add the pumpkin (or squash) and simmer for another 30 to 35 minutes, until soft.
- Taste for salt and adjust as required; remove bay leaves before serving.
Notes
Beef Stew Variations:
- If you don't want to use wine in your beef stew, use extra beef broth instead.
- If pumpkin is not available, use acorn or butternut squash instead.
- Pre-cut butternut squash might save you time in the kitchen.
- To prepare in a slow cooker, brown the beef and onions first, then simmer for 8 hours on low with 1/4 cup less liquid.
- To prepare in the Instant Pot, brown the meat and onions first, then cook for 35 minutes at high pressure with 1/4 cup less broth.
Makes approximately 7 cups.