Pumpkin & Beef Stew

I took my amazing Beef Stew recipe and added in pumpkin pieces. I have to say.... it made it taste even better! I decided to give my Dutch oven a rest and let my slow cooker do its thing.

INGREDIENTS

2-3 lbs Stewed Beef

¼ cup flour

1 Tbsp paprika

1 tsp salt or to taste

1 tsp black pepper

4 tsp olive oil divided

1 MD onion, chopped

5 Sweet Peppers (small ones), sliced

1 Stalk Celery, chopped

5 Cloves of Garlic

3 Tbsp Tomato Paste

2 Cups Red Wine, use extra beef stock as an alternative

2 Cups Beef Stock

1 Tbsp Worcestershire Sauce

1 Tbsp Italian Seasoning (I used Oregano, Basil, Thyme)

2 Bay Leaves

1 Tbsp Creole Seasoning

1 lb Yukon Gold Potatoes

3 LG Carrots, chopped into bite-sized pieces

INSTRUCTIONS

1. Mix together the flour, paprika, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.

1. Heat 1 tsp of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 1 minute per side. Transfer the browned beef to a plate. Add more Olive Oil as needed.

1. When all of the meat is seared and resting, it's now time to deglaze the pot and make our broth. Add in the Tomato Paste, Garlic, and Red Wine. Stir well and bring to a simmer. The tomato paste will dissolve into the red wine. Next, add in the Beef Broth and Worcestershire sauce and simmer 2 more minutes. Remove from heat.

1. To a crock pot, add in the Onion, Celery, Carrots, Sweet Peppers, and Seasonings. Stir to combine. Now, add in the stewed beef and give it another stir. Add the broth to the crock pot. Cover and set on High for 4 hours.

   
   

2. After 2 hours, add in the Yukon Potatoes and Pumpkin pieces. Continue to cook on High.

1. Once the potatoes and pumpkin are soft to the touch, it's ready to enjoy! Garnish with freshly chopped Parsley!