Stew is a great autumn dinner for a crowd and I always find it easy to bulk it up with lots more vegetables to add lots more vitamins. This recipe, from Taste of Home, calls for pumpkin and cooks the dish in Dutch oven. I prefer butternut squash and throwing everything into the crockpot in the morning so it's ready in the cool evening.
(image and recipe from Taste of Home)
1/2 cup King Arthur Unbleached 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
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. 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.
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