Serving: 1 3/4 cups
600 Cals
46 Protein
16 Carbs
39 Fats
This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!
INGREDIENTS
· 1 tablespoons olive oil
· 1 1/2 cups chopped onion, from 1 large
· 2 cloves garlic, chopped
· 2 pounds beef chuck, cut in 1 inch cubes
· kosher salt and pepper, to taste
· 1 tablespoon tomato paste
· 2 1/2 cups beef broth
· 1/4 cup red wine or more Beef Broth
· 1 teaspoons dried oregano
· 1 sprig fresh thyme
· 1 bay leaf
· 4 cups cubed pumpkin, acorn or butternut squash, peeled and cut in 1-inch cubes
INSTRUCTIONS
1. In a large pot or Dutch oven, sauté the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook for 1 minute, until fragrant.
2. Add meat and 1 teaspoon salt, brown for 5 to 7 minutes. Add tomato paste, cook for 1 minute.
3. Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
4. Add the pumpkin (or squash) and cook for an additional 30 to 35 minutes, until the pumpkin is tender.
5. Taste for salt and adjust as needed, discard bay leaves and serve.
