Pumpkin Beef Stew #PumpkinWeek
Loaded with fresh pumpkin pieces that dissolve and thicken the broth, beef, parsnips, and carrots, this Pumpkin Beef Stew is perfect for cold Fall evenings. Top with additional steamed or simmered pumpkin for even more flavor.
- 3 pounds boneless chuck roast, trimmed and cut into pieces about 1 1/2 inch thick
- 1/2 cup flour
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby carrots
- 3 cups chopped fresh pumpkin, skinned, seeded, and membranes removed
- 2 parsnips, peeled and chopped
- 1 red onion, chopped
- 2 large cloves garlic minced
- 1 teaspoon dried oregano
- 4 cups low sodium beef stock or broth
- 1 cup red wine
Place the cut up beef in a freezer bag. Combine the flour, salt, and pepper in a bowl, stir well and add the mixture to the bag. Seal the bag and shake well to coat the beef.
Add two tablespoon olive oil to a dutch oven or large soup pot over medium-high heat. Once hot, brown the beef, working in batches, adding additional olive oil between batches. Remove browned beef to a large plate, set aside.
Once all the beef is browned, add the beef broth and red wine to the dutch oven, scrapping up the browned bits from the bottom with a large spoon.
Return the browned beef to the dutch oven; bring to a boil, reduce heat, cover and simmer for 45 minutes, stirring occasionally.
Add the chopped pumpkin, carrots, parsnips, onion, garlic, and dried oregano, adjusting the heat so it stays at a simmer. Re-cover and cook, stirring occasionally for 45 minutes more, removing the lid for the last 15 minutes or so.
Calories: 496kcal | Carbohydrates: 22g | Protein: 36g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 699mg | Potassium: 1298mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11545IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 5.3mg