Autumn Stew

Name: Autumn Stew
Ingredients: 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper, divided; 2 pounds beef stew meat, cut into 1-inch cubes; 2 tablespoons canola oil; 2 tablespoons butter; 1 large onion, chopped; 2 to 3 garlic cloves, minced; 3 medium carrots, thinly sliced; 2 celery ribs, thinly sliced; 4 cups water; 1 to 2 bay leaves; 1 to 2 teaspoons beef bouillon granules; 1 to 1-1/2 teaspoons dried thyme; 3 cups cubed peeled pumpkin

15 ingredients

2 steps

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 tablespoons butter
1 large onion, chopped
2 to 3 garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 to 2 bay leaves
1 to 2 teaspoons beef bouillon granules
1 to 1-1/2 teaspoons 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.