Ah... Fall is in the air and with that comes an avalanche of pumpkin!
It seems you can eat and drink the flavor of “pumpkin” in everything from a morning latte and cereal to a smorgasbord of desserts.
Don’t get me wrong, I LOVE 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 many meals from soup to 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 elegant enough guests.
Makes 6-8 Servings
Serve with a simple fresh baked biscuit or popover
for sopping up the flavorful gravy and a crisp green salad for a complete meal.
2 pounds beef tenderloin tips, cut into 1½” cubes
1 cup rice flour
2 cloves fresh garlic, sliced
1 tablespoon "The Original" seasoning
¼ cup olive oil
4 strips Crisp Bacon, chopped
3 cups dry red wine (may we suggest 2BuckChuck!)
1½ cup onions, chopped
½ teaspoon "Fowl" Seasoning
3 cups beef stock
1 cup carrots, diced
3 stalks celery, sliced
2 cups potatoes, chopped into 1" cubes
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.
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