Pumpkin Stew

4.4
(28)

After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory stew. My family eagerly looks forward to it every year.

2
2
Prep Time:
10 mins
Cook Time:
2 hrs
Total Time:
2 hrs 10 mins
Servings:
9
Yield:
9 servings

Ingredients

  • ½ cup all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 2 pounds beef stew meat, cut into 1 inch cubes

  • 2 tablespoons vegetable oil

  • 2 tablespoons butter or margarine

  • 1 large onion, chopped

  • 2 cloves garlic cloves, minced

  • 3 medium carrots, thinly sliced

  • 2 celery ribs, thinly sliced

  • 4 cups water

  • 1 bay leaf

  • 1 teaspoon beef bouillon granules

  • 1 teaspoon dried thyme

  • 3 cups peeled, cubed pumpkin

Directions

  1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

  2. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.