Slow-Braised Beef and Pumpkin Stew
- Yield 8 servings
A stew that’s perfect for cold nights and serving to good friends.
- 2 pounds beef tenderloin tips or stew meat
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup canola oil
- 4 strips bacon, cooked and diced
- 1 1/2 cups chopped yellow onion
- 1/4 teaspoon dried thyme
- 3 cups red wine
- 3 cups reduced-sodium beef broth
- 1 cup diced carrots
- 2 cups chopped potatoes
- 3 stalks celery, diced
- 3 cups chopped pumpkin
- 1/2 cup pepitas (shelled pumpkin seeds), toasted and salted
- Pat meat dry with paper towel. Place in a bowl and sprinkle with flour, salt and pepper. Toss to coat well.
- Heat oil in a heavy skillet. Add meat and cook until browned on all sides. Add bacon, onions and thyme. Cook until onions are transparent. Add red wine and broth. Simmer until meat is almost tender and sauce thickens. Add carrots, potato, celery and pumpkin; cook until vegetables are tender, about 20 minutes. Note: Fresh pumpkin is great in this recipe, but you can use packaged cubed butternut squash for ease.
- Ladle stew into bowls and sprinkle with pepitas.