You are here: Home » Recipes » Slow Braised Beef and Pumpkin Stew Slow Braised Beef and Pumpkin Stew User Submitted Recipe by Lance Heisler Yield UnnamedPhoto courtesy of Chef Will LeRoux Unnamed PrintEmail Instructions Drain the meat and dry with a paper towel. Toss the meat in the flour and salt and pepper. Heat the canola oil in a thick bottom pan. Sear the pieces of meat on all sides. Add bacon, onions and thyme – cook until onions are transparent. Add red wine and beef stock. Cook slowly until meat is almost tender and sauce thickens. Add carrots, potato, celery and pumpkin. Cook until vegetables are tender. Re-season with salt and pepper. Ladle the stew into a bowl and sprinkle with toasted pumpkin seeds.