Name: Pumpkin Harvest Beef Stew
Cook time: 6 h 55 min
Total time: 6 h 55 min
Yield: 6 servings
Ingredients: 1 tablespoon canola oil; 1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes; 1-1/2 cups cubed peeled pie pumpkin or sweet potatoes; 3 small red potatoes, peeled and cubed; 1 cup cubed acorn squash; 1 medium onion, chopped; 2 cans (14-1/2 ounces each) reduced-sodium beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 bay leaves; 2 garlic cloves, minced; 2 teaspoons reduced-sodium beef bouillon granules; 1/2 teaspoon chili powder; 1/2 teaspoon pepper; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 cup water; 3 tablespoons all-purpose flour

To Try

In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.

Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.

1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes

1-1/2 cups cubed peeled pie pumpkin or sweet potatoes

2 cans (14-1/2 ounces each) reduced-sodium beef broth

1 can (14-1/2 ounces) diced tomatoes, undrained

2 teaspoons reduced-sodium beef bouillon granules

Pumpkin Harvest Beef Stew

Ingredients

Directions

Nutrition