Description
Discover the hearty and flavorful One Pot Pumpkin Beef Stew recipe perfect for cozy nights in. Learn how to make this delicious fall-inspired dish with ease!
Ingredients
- 3 lbs beef stew meat (1.36 kg)
- ½ cup all-purpose flour (60 g)
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) garlic powder
- 2 tablespoon olive oil (30 ml)
- 1 cup chopped celery (240 ml)
- 1 medium sweet potato, peeled and chopped into 1 1/2 inch pieces
- 2 parsnips, peeled and chopped into 1/2 inch rounds
- 1 cup chopped carrots (240 ml)
- 4 cups beef broth (960 ml)
- 5 oz can beef consomme (298 g)
- 2 oz onion soup packet (57 g)
- 87 oz brown gravy packet (25 g)
- 15 oz canned pumpkin puree (425 g)
Instructions
- – Set your oven to 275°F to start warming up.
- – Put the beef stew pieces into a large resealable bag. Add in the flour, salt, black pepper, and garlic powder. Close the bag and shake it gently to coat the beef uniformly.
- – Warm the olive oil over medium-high heat in a 6-quart Dutch oven or a similar ovenproof pot. Place half of the beef into the pot, sear both sides, then take it out. Repeat with the remaining beef pieces.
- – Lower the heat to a gentle setting and toss in the sweet potatoes, parsnips, carrots, and celery. Let the vegetables cook for a couple of minutes.
- – As the vegetables are sautéing, mix together the beef broth, consomme, pumpkin puree, onion soup mix, and brown gravy.
- – Pour the liquid mixture over the vegetables and return the beef to the pot. Stir gently to combine everything.
- – Cover the Dutch oven and place it in the oven that you preheated. Let it bake for four hours.
- – Once done, take the pot out of the oven and serve the stew alongside mashed potatoes or rice.
Notes
- For a thicker stew, consider creating a slurry with flour and water in the final hour of cooking.
- Add mushrooms or peas to enhance variety and nutrition in the stew.
- Adjust the seasoning to your liking by incorporating more salt, pepper, or herbs before serving.
