August 23, 2016

Ah... Fall is in the air and with that comes an avalanche of pumpkin! It seems you can eat and drink the flavor of classic “pumpkin” in everything from a morning latte and cereal to a smorgasbord of desserts with the plethora of products on the market. With all of these foods come a sweet, spiciness that is traditionally American and in my opinion, just a little too fake! Don’t get me wrong, I LOVE cinnamon,  nutmeg and sugar and a slice of pie on Thanksgiving, but I also love the natural sweetness that comes from this vegetable served closer to its natural state. On it’s own, pumpkin has a unique taste and texture, is rich in vitamins and nutrients and is a great addition to so many meals like a velvety soup to creating this hearty braised beef and pumpkin stew.

So, if you’re one of those people who can’t get enough pumpkin but is ready to take a break from the pie, put down your fork and get ready to enjoy a silky & flavorful bowl of comfort that’s perfect for family dinners or drop in guests.

Spiced Braised Beef & Pumpkin Stew

Are you one of “those” people who just can’t get enough pumpkin? Well this hearty, fall fresh dish will make you forget pumpkin pie for a moment!  Whether you just want a rich bowl of comfort or need something simple, yet elegant enough for guests, this silky & flavorful gluten-free stew will hit the spot.

Makes 6-8 Servings

Serve with a simple fresh baked popover or biscuit and a crisp green salad for a complete meal.


2 lbs. Beef Tenderloin Tips, cut into 1 ½” cubes

1 Cup Rice Flour

2 Cloves Fresh Garlic, sliced

1 T "The Original" Seasoning

¼ Cup Olive Oil

4 Strips Crisp Bacon, chopped

3 Cups Dry Red Wine

1 ½ C Onion, chopped

½ t "Fowl" Seasoning

3 Cups Beef Stock

1 Cup Carrots, diced

3 Stalks Celery, sliced

2 Cups Potatoes, chopped

3 Cups Pumpkin, cubed 

½ Cup Toasted Pepitas

Fleur De Sel Salt & Fresh Cracked Pepper


Heat oven to 350º.

Pat meat dry and place in bowl. Sprinkle with flour & "The Original." Toss to coat. In heavy skillet, heat olive oil and brown meat then set aside. Add onions & "Fowl" to pan and cook until onions are translucent. Place meat in deep casserole and cover with onions, red wine & broth. Bring to boil then place in oven until meat is tender and sauce has thickened, about 1 ½ hours. Add carrots, potatoes, celery and pumpkin, sprinkle with Fowl & bacon pieces then cook until vegetables are tender, another 45-60 minutes. Adjust seasoning with more sea salt & cracked pepper to suit your taste. Ladle into bowls and serve with popovers and salad.