Otherby TheMealDBBeef pumpkin StewServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+3 Lbs Beef1/2 cup All purpose flour3 tablespoons Butter1 cup Onion1 clove peeled crushed Garlic4 cups Beef Stock3 Cups Pumpkin Puree1 tablespoon Worcestershire Sauce1 tablespoon Kosher Salt1 teaspoon Black Pepper3 Lbs Potatoes1 lb Carrots4 sprigs ThymeStepsStep-by-step0 of 4 done1Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.2In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.3Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.4Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.Source: TheMealDB
