Fall is here in force, and while we are enjoying crisp weather I also like to enjoy nice warming soups and stews. October is the time when great squash starts coming available, and I love using pumpkin and other squashes in savory stews in place of potatoes. Enjoy this little piece of Fat Boy Heaven with a nice dinner roll to soak up the broth.
- 2.5 Lbs. Beef chuck cut into 1 inch pieces
- 1 medium pumpkin, peeled and cut into 1 inch pieces
- 1 stick Butter
- 1 Yellow onion, diced
- 4 cloves garlic, minced
- 1 can (16oz) Hard cider
- 1 cup spiced Apple cider
- 1 packet concentrated beef stock
- 2 stalks celery, diced
- 2 to 3 Carrots sliced into 1/2 inch pieces
- 1 Tsp. Cinnamon
- 1 Tsp. Ground Cloves
- 1 Tsp. Ground Nutmeg
- Salt and Pepper to taste
- 3/4 cup cold water
- 1/2 cup flour
Beef and Pumpkin Stew
INGREDIENTS
INSTRUCTIONS
- In large dutch oven melt butter until it stops foaming
- Season beef with salt and pepper to taste, then add to pan, browning on all sides
- Add onion and Garlic, sautéing until onion is translucent
- Add Hard and Spiced ciders, along with stock concentrate. Bring to boil until stock is incorporated into liquid.
- Add pumpkin, celery, and carrots
- Season with nutmeg, cinnamon, and ground cloves
- Cook 2-3 hours until meat is tender and pumpkin falls apart when stirred
- Mix water and flour into slurry, then add to stew. Cook 20-30 minutes until stew thickens and serve.