Braised Beef and Pumpkin Stew

Jun 08, 2023June 8, 20230 13
Braised Beef and Pumpkin Stew for a Warm and Comforting Dinner
in Stew

Prep

30 min

Cook

3 hours

Ready In

3.5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 lbs beef , bottom round Trimmed of most fat and cut into 1 and 1/4-inch chunks
sea salt and fresh ground black pepper
1 tablespoon olive oil
1 sweet onion , finely chopped or
1 yellow onion , finely chopped
2 sprigs fresh thyme
3 bay leaves
6 cloves garlic , finely chopped
1 cinnamon stick
1/3 cup dry red wine ( i.e . merlot )
2 tablespoons red wine vinegar
1 teaspoon red wine vinegar
2 large carrots , peeled and cut into chunks
1 can diced tomatoes
1/3 cup beef or 1/3 cup chicken stock
1 lb pumpkin or 1 lb butternut squash , peeled seeded and cut into 3/4-inch chunks
1 teaspoon red wine vinegar
1 tablespoon olive oil
2 green onions , thinly sliced
1 tablespoon chopped of fresh mint

Nutrision Information

Servings Per Recipe
6-8
Calories
460
Sugar
7g
Fat
26g
Nothing says comfort food like a hearty bowl of stew on a chilly day, and this Braised Beef and Pumpkin Stew is no exception. The beef is browned and cooked low and slow until tender and flavorful, while the pumpkin adds a touch of sweetness and seasonal appeal. With a spicy cinnamon stick and fragrant thyme rounding out the flavor, this dish is perfect for a warm and comforting dinner with loved ones. Plus, the leftovers make for an easy and cozy meal later in the week.

Instructions

1.Season the beef chunks with salt and pepper
2.In a large Dutch oven, heat the olive oil over medium heat
3.Brown the beef in batches, then transfer to a plate
4.Add the onions, thyme, bay leaves, garlic, and cinnamon stick to the pot
5.Cook until the onions are tender
6.Pour in the wine and 2 tbsp of vinegar, stirring to scrape up any browned bits
7.Add the carrots, tomatoes, stock, and beef
8.Bring to a boil, then reduce heat to low and simmer for 2 hours
9.Add the pumpkin, cover, and continue simmering until the beef and pumpkin are tender, up to 1 hour more
10.Remove cinnamon stick and bay leaves
11.Season with remaining 1 tsp vinegar, salt, and pepper to taste
12.Serve hot, garnished with sliced green onions and chopped mint

PROS

The beef is juicy and tender, while the pumpkin adds a touch of sweetness to the hearty stew.

Leftovers can be stored and reheated for a quick meal later in the week.

CONS

This recipe requires a long cooking time, and the prep work can be time-consuming with all the chopping involved.

The cinnamon stick can be a polarizing ingredient, so it may not be well-received by everyone.

HEALTH & BENEFITS

This dish is a great source of protein and provides a healthy dose of vitamins A and C from the pumpkin and carrots.
The combination of beef and pumpkin is also rich in iron and fiber. However, the recipe does contain a significant amount of fat and sodium, so those with high-cholesterol or blood-pressure concerns should indulge in moderation.

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