Beef & Pumpkin Stew

I’m not sure how it happened, but I became a “stew maker/lover” this winter. We moved into a cabin in early October, and on our way back from the east coast, I impulse bought a magazine filled with nothing but a basic-b’s dream: PUMPKIN RECIPES. I mean cookies, pies, salads, stews, soups, purees, lattes- you name it, this magazine was worth the $6.00 if you’re a pumpkin freak like me. I still have a long way to go to make all the recipes I’m hoping to from “America’s Favorite Pumpkin Recipes” mag (Was there a survey? A gallop poll? I missed it) but, so help me Don Draper, I will don my apron, and work my way through it! Back to the subject: stews. They fill your home with warmth. Low and slow. You put them in the oven before church, and you come home to amazingness. Thank you Pumpkin World! I owe it to you that I’ve channeled my inner 50’s housewife! My husband certainly is happy about it. There are about a bazillion stew recipes, so make sure this one goes to the top. Let me know if it loses its position. I might faint. ENJOY!!!

INGREDIENTS

2 T olive oil (coconut ok)

1 large chopped onion

2-3 cloves garlic

1 T fresh chopped rosemary

1 T fresh chopped oregano

2 T all purpose flour (or GF)

1 t coarse kosher salt

¼ t black pepper

2lbs boneless beef chuck or round roast, cut in 2 inch cubes

½ c dry red wine

4-5 c raw cooking pumpkin cubed (or butternut squash)

3 c reduced sodium beef broth

1/3 c chopped sun dried tomatoes

2 T chopped fresh chives

Remember- fresh is best, but if you need to sub dried, that’s OK! This recipe will be delish either way. My whole family LOVED it. It’s not a 30 minute meal, prep it in the am and go play all day, and come home to this deliciousness!!

INSTRUCTIONS

1. In a large skillet, heat oil over med-high heat. Add onion, garlic, rosemary, and oregano. Cook until tender and transfer to crock pot, instant pot, or roasting pan.

2. In a large bowl, whisk together flour, salt and pepper. Add dry beef cubes to mix and coat.

3. Add oil to skillet if needed and brown beef in a single layer. Flip to cook other side. Transfer to cooking vessel with onions. Remove skillet from heat and let cool a little. Add red wine and return to heat. Scrape yummy bits from skillet and add liquid to cooking vessel.

4. Add broth, pumpkin or squash, tomatoes and stir. Crockpot: low for 8 hours, high for 5. Instant pot: use stew button or manual for 30. Oven: 4-5 hours at 200. Just check occasionally and it’s done when the veggies are tender and beef is about to fall apart. Add chives and serve warm. Second day is even better!