You are here: Home » Recipes » Slow-Braised Beef and Pumpkin Stew Slow-Braised Beef and Pumpkin Stew Recipe by Chef Will Leroux Yield 8 servings A stew that’s perfect for cold nights and serving to good friends. Photo courtesy of Chef Will LeRoux PrintEmail Ingredients 2 pounds beef tenderloin tips or stew meat1 cup all-purpose flour1/2 teaspoon salt Freshly ground black pepper1/4 cup canola oil4 strips bacon, cooked and diced1 1/2 cups chopped yellow onion1/4 teaspoon dried thyme3 cups red wine3 cups reduced-sodium beef broth1 cup diced carrots2 cups chopped potatoes3 stalks celery, diced3 cups chopped pumpkin1/2 cup pepitas (shelled pumpkin seeds), toasted and salted Instructions 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.