Braised Beef and Pumpkin Stew

Name: Braised Beef and Pumpkin Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 serving(s)
Ingredients: 3 lbs beef, bottom round Trimmed of most fat and cut into 1 and 1/4-inch chunks; sea salt and fresh ground black pepper; 1 tablespoon olive oil; 1 sweet onion, finely chopped or; 1 yellow onion, finely chopped; 2 sprigs fresh thyme; 3 bay leaves; 6 cloves garlic, finely chopped; 1 cinnamon stick; 1/3 cup dry red wine (i.e. merlot); 2 tablespoons red wine vinegar; 1 teaspoon red wine vinegar; 2 large carrots, peeled and cut into chunks; 1 (15 ounce) can diced tomatoes; 1/3 cup beef or 1/3 cup chicken stock; 1 lb pumpkin or 1 lb butternut squash, peeled seeded and cut into 3/4-inch chunks; 1 teaspoon red wine vinegar; 1 tablespoon olive oil; 2 green onions, thinly sliced; 1 tablespoon chopped of fresh mint

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Recipe by Ian Magary

Variation from a WS recipe.

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READY IN: 8hrs 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

For the Stew
3

lbs beef, bottom round Trimmed of most fat and cut into 1 and 1/4-inch chunks
sea salt and fresh ground black pepper
1

tablespoon olive oil
1

sweet onion, finely chopped or
1

yellow onion, finely chopped
2

sprigs fresh thyme
3

bay leaves
6

cloves garlic, finely chopped
1

cinnamon stick
¹⁄₃

cup dry red wine (i.e. merlot)
2

tablespoons red wine vinegar
1

teaspoon red wine vinegar
2

large carrots, peeled and cut into chunks
1

(15 ounce) can diced tomatoes
¹⁄₃

cup beef or 1/3 cup chicken stock
1

lb pumpkin or 1 lb butternut squash, peeled seeded and cut into 3/4-inch chunks
For the Garnish
1

teaspoon red wine vinegar
1

tablespoon olive oil
2

green onions, thinly sliced
1

tablespoon chopped of fresh mint

DIRECTIONS

For the Stew:
Season the beef generously with salt and pepper.
In a large, heavy frying pan over medium-high heat, warm the olive oil and add the beef and braise it until browned on all sides (about 8 min total).
Using a slotted spoon, remove the beef to a plate.
Pour off most of the fat from the pan, return to the medium-high heat and sauté the onion, thyme and bay leaves until the onion begins to brown (about 6 min).
Add garlic and cinnamon stick, cook 1 additional minute.
Pour in the wine and vinegar and stir to dislodge any flavorful browned bits on the bottom of the pan.
Transfer the contents to a slow cooker with the meat, carrots, tomatoes and stock.
Cover and cook on low setting for approx 5 hours.
Add the pumpkin or squash chunks over the top of the beef, recover and continue to cook the stew for 3 more hours. The beef and pumpkin should be very tender.
Remove and discard thyme sprigs, cinnamon stick and bay leaves, skim off the fat. Serve with polenta, couscous or wild rice. With the garnish (below) on top of the strew portion.
For the Garnish:
Note: the ingredients listed above make only a very small amount, I tripled the ingredients above for my family and friend that was there to enjoy the meal!
In a small bowl whisk the olive oil and vinegar together with some salt and pepper.
Stir in the minced onion and mint.