Autumn Veggie Beef Stew with Pumpkin Base
Equipment
- 1 Dutch oven or large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup set
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 pound beef stew meat cut into 1-inch cubes
- 1 large onion diced
- 2 clove garlic minced
- 4 cup pumpkin puree
- 4 cup beef broth
- 2 large carrot sliced
- 2 stalk celery sliced
- 1 large potato diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the beef stew meat and cook until browned on all sides.
- Remove the beef and set aside.
- In the same pot, add the onion and garlic, sautéing until softened.
- Stir in the pumpkin puree and beef broth, mixing well.
- Return the beef to the pot, along with carrots, celery, and potato.
- Add the tomato paste, thyme, rosemary, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low.
- Cover and simmer for 1 hour, stirring occasionally.
- Add the peas and cook for an additional 10 minutes.
- Remove from heat and let the stew rest for 10 minutes before serving.
Notes
For a richer flavor, consider browning the beef in batches to avoid overcrowding the pot, ensuring each piece is well-seared. Using fresh herbs instead of dried ones can enhance the aroma and taste of the stew. If you prefer a thicker consistency, mash some of the potatoes directly in the pot before the resting period. Feel free to adjust the seasoning to your taste or add a splash of red wine for depth.
Tried this recipe?Let us know how it was!