Pumpkin Stew
Ingredients
- 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 lb. beef stew meat, cut into 1 inch cubes
- 2 Tbs. vegetable oil
- 2 Tbs. butter or margarine
- 1 lg. onion, chopped
- 2 cloves garlic cloves, minced
- 3 med. carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 4 C. water
- 1 bay leaf
- 1 tsp. beef bouillon granules
- 1 tsp. dried thyme
- 3 C. pumpkin, peeled and cubed
Directions
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. 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.
