Harvest Stew

TOTAL TIME: Prep: 10 min. Cook: 2 hoursYIELD: 9 servings.

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.