Beef Stew with Pumpkin

Servings: 7 | Amount Per Serving: 767ml

Ingredients

1) 1 tablespoons olive oil
2) 1.5 cups chopped onion, from 1 large
3) 2 cloves garlic, chopped
4) 2lbs (907g) beef chuck, cut in 1 inch cubes
5) Kosher salt and pepper, to taste
6) 1 tablespoon tomato paste
7) 2.5 cups beef broth
8) 0.25 cup red wine
9) 1 teaspoons dried oregano
10) 1 sprig fresh thyme
11) 1 bay leaf
12) 4 cups cubed pumpkin, acorn or butternut squash, peeled and cut in 1-inch cube

Steps

1) In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook 1 minute, until fragrant.
2) Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
3) Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1.5 hours.
4) Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
5) Taste for salt and adjust as needed, discard bay leaves and serve.

Notes

1) To make in a slow cooker, brown the meat and onions first, then cook 8 hours on low heat with 0.25 cup less broth.
2) Add mushrooms.
3) Serve with rice, potatoes, or orzo.