Autumn Stew Recipe

After our kids carve their Halloween pumpkins, I use their Hallowwen pumpkins, I use the discarded pieces in this savory stew. My family eagerly looks forward to it every year.

• Ready In: 2 hrs 10 mins
• Serves: 9

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper, divided
• 2  lbs beef stew meat, cut into 1-inch cubes
• 2  tablespoons canola oil
• 2  tablespoons butter
• 1  large onion, chopped
• 2 -3  garlic cloves, minced
• 3  medium carrots, thinly sliced
• 2  celery ribs, thinly sliced
• 4  cups water
• 1 -2  bay leaf
• 1 -2  teaspoon beef bouillon granules
• 1 -1 1⁄2 teaspoon dried thyme
• 3  cups  cubed peeled pumpkin

Directions

1. 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.
2. 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. Yield: 9 servings.