Pumpkin, pumpkin, and more pumpkin please!!! Not only is pumpkin in season its such a wonderful way to add thickness to a stew with out adding fat and calories! In fact you are adding tons of Vitamines and fiber!!
What You Will Need:
1 Small Pumpkin, seeds removed and roasted
2 Pounds of beef used for stewing, diced (If you are vegetarian skip this part and add more vegetables.)
3 Large Carrots, diced
1 Yellow onion, diced
1 large Tomato, diced
4 Cloves of Garlic, minced
3 Cups of Beef Stock (Homemade if you can) You can also use vegetable stock if you wish.
1 small bunch Fresh MInt, chopped
1 bunch of Green onions, sliced
1/2 C Dry Red Wine***As ALWAYS use a wine that you enjoy drinking! If you do not like the tastes of the wine, you WILL NOT LIKE IT IN YOUR FOOD.
2 Tbsp Red wine Vinegar, divided
1 Tbsp Ground Cinnamon
2 Tbsp Dried Thyme
5 Dried Bay Leaves
Prep Your Mis en Place! 🙂
Pre heat your oven to 400. Cut the pumpkin in half, scoop out the seeds, place on a cookie sheet and roast for 30 minutes.
While the pumpkin is roasting, in a medium-sized pot on the stove add the beef, salt, and pepper. Cook the meat until it is brown on all sides.
After you have browned the meat add in the onion, garlic, and bay leaves.
Once the onion becomes soft and translucent, add carrots, cinnamon, thyme, wine, and vinegar. Mix well. Simmer until the carrots began to soften.
Once the carrots began to soften, add the tomatoes, and beef stock.
Let the beef simmer for about 5 more minutes to infuse all the flavor together.
Now You can either keep cooking in the pot on the stove or transfer the soup to a slow cooker which is what I did.
After you transfer the soup to the slow cooker, remove the pumpkin from the oven and allow to cool for a few minutes.
With a spoon, scoop out all the yummy pumpkin meat.
Add The pumpkin to the slow cooker and mix well.
Set the slow cooker to high, cover with the lid and walk away 🙂 In 3 hours you will have a tender pumpkin stew.
****If you choose to cook in the same pot you have been, set the heat to medium low or to where there is a slight simmer. Let the soup simmer for 30 minutes or until your beef is very tender.
Season with salt and pepper to taste.
In a glass bowl, mix the sliced green onion, salt, mint, and remaining vinegar. stir well and refrigerate until you are ready to garnish your stew.
Makes 8 Servings:
191.3 cals, 3.7 G fat, 17.6 G carb, 5.7 G fiber, 19.2 G pro, 4.7 G sugar
Extra: You can always add a plain greek yogurt to the stew to bump up the protein if you like. If You want your stew a little spicier add some mince jalapeno to the stew when you are cooking the carrots or simply add some cayenne pepper.