Pumpkin Harvest Beef Stew
Serves:
6
Prep Time:
Cook Time:
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By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | canola oil |
| 1 | beef top round steak (1-1/2 pounds), cut into 1-inch cubes |
| 1 1/2 cups | 1-1/2 cubed peeled pie pumpkin or sweet potatoes |
| 3 | small red potatoes, peeled and cubed |
| 1 cup | cubed acorn squash |
| 1 | medium onion, chopped |
| 2 cans | (14-1/2 ounces each) reduced-sodium beef broth |
| 1 can | (14-1/2 ounces) diced tomato, undrained |
| 2 | bay leaves |
| 2 | garlic cloves, minced |
| 2 teaspoons | reduced-sodium beef bouillon granules |
| 1/2 teaspoon | chili powder |
| 1/2 teaspoon | pepper |
| 1/4 teaspoon | ground allspice |
| 1/4 teaspoon | ground cloves |
| 1/4 cup | water |
| 3 tablespoons | all-purpose flour |
Directions:
In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.
Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened. Yield: 6 servings.
Source: tasteofhome.com
