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.