Beef Stew with Pumpkin

About This Recipe

This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!

Ingredients

• 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

1. In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook 1 minute, until fragrant.
2. Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
3. Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
4. Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
5. Taste for salt and adjust as needed, discard bay leaves and serve.