Slow-Braised Beef and Pumpkin Stew

Slow Braised Beef and Pumpkin Stew
Photo courtesy of Chef Will LeRoux Chef Will LeRoux
  • Yield: 8 servings


2pounds beef tenderloin tips or stew meat
1cup all-purpose flour
1/2teaspoon salt
Freshly ground black pepper
1/4cup canola oil
4 strips bacon, cooked and diced
1 1/2cups chopped yellow onion
1/4teaspoon dried thyme
3cups red wine
3cups reduced-sodium beef broth
1cup diced carrots
2cups chopped potatoes
3 stalks celery, diced
3cups chopped pumpkin
1/2cup pepitas (shelled pumpkin seeds), toasted and salted


  1. Pat meat dry with paper towel. Place in a bowl and sprinkle with flour, salt and pepper. Toss to coat well.
  2. 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.
  3. Ladle stew into bowls and sprinkle with pepitas.

Nutritional Info *per serving

  • Calories 520
  • Fat 19g
  • Cholesterol 110mg
  • Carbohydrate 29g
  • Fiber 3g
  • Protein 44g