Name: Autumn Stew
Prep time: 10 min
Cook time: 10 min
Yield: 9
Ingredients: 1/2 cup all-purpose flour -; 1/2 teaspoon salt -; 1/2 teaspoon pepper, divided -; 2 pounds beef stew meat, cut into 1-inch cubes -; 2 tablespoons canola oil -; 2 tablespoons butter -; 1 large onion, chopped -; 2 to 3 garlic cloves, minced -; 3 medium carrots, thinly sliced -; 2 celery ribs, thinly sliced -; 4 cups water -; 1 to 2 bay leaves -; 1 to 2 teaspoons beef bouillon granules -; 1 to 1-1/2 teaspoons dried thyme -; 3 cups cubed peeled pumpkin -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Autumn Stew

1. 1/2 cup all-purpose flour -

2. 1/2 teaspoon salt -

3. 1/2 teaspoon pepper, divided -

4. 2 pounds beef stew meat, cut into 1-inch cubes -

5. 2 tablespoons canola oil -

6. 2 tablespoons butter -

7. 1 large onion, chopped -

8. 2 to 3 garlic cloves, minced -

9. 3 medium carrots, thinly sliced -

10. 2 celery ribs, thinly sliced -

11. 4 cups water -

12. 1 to 2 bay leaves -

13. 1 to 2 teaspoons beef bouillon granules -

14. 1 to 1-1/2 teaspoons dried thyme -

15. 3 cups cubed peeled pumpkin -

How to cook deliciously - Autumn Stew

1. Stage

In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

2. Stage

Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.