Beef Stew with Pumpkin
This robust beef stew simmers gently on the stovetop, allowing the flavors to meld beautifully. Once the beef is perfectly tender, stir in some pumpkin, or you can opt for butternut or acorn squash. Pair it with a slice of crusty bread to ensure you savor every delicious bite!
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Ingredients
- 1 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 pounds beef chuck
- kosher salt and black pepper
- 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,
- 2 cloves garlic
Instructions
- 1
In a sizable pot or Dutch oven, heat some oil over medium heat and sauté the onion until it becomes translucent, which should take roughly 5 minutes. Introduce the garlic and continue to cook for an additional minute, allowing the aroma to develop.
- 2
Incorporate the beef along with 1 teaspoon of salt, browning it for about 5 to 7 minutes. Stir in the tomato paste and let it cook for 1 minute.
- 3
Mix in the other ingredients, excluding the pumpkin, then cover the pot and let it simmer on low heat until the meat is tender, which will take around 1 1/2 hours.
- 4
Add the pumpkin (or squash) to the stew and continue cooking for an extra 30 to 35 minutes, until the pumpkin is soft.
- 5
Check the seasoning for salt and make any necessary adjustments, then remove the bay leaves before serving.
Nutrition Information
Notes & Tips
- Makes about 7 cups.
- Makes about 7 cups.