Beef and Pumpkin Stew

By Lulubelle

Approved and from the MWLW archives

Be sure to pick small baking pumpkins or winter squash or your choice - NOT the Jack-O-Lantern type

Ingredients

• 2 TBSP Vegetable Oil
• 1.5 lbs Beef Chuck, trimmed - cut into 1 inch chunks
• 1 Onion, large - coarsely chopped
• 1 rib Celery, thinly sliced
• 1 Green Bell Pepper - diced
• 3/4 tsp Salt
• 1/2 tsp ground Ginger
• 1/4 tsp Nutmeg
• 1/4 tsp Cardamom
• 1/4 tsp Black Pepper
• 1.5 Cups Water or Fat Free Beef Broth
• 2 lbs fresh Pumpkin, peeled and cut into 3 inch chunks
• 2 TBSP Lemon juice

Preparation

Step 1

In a Dutch oven, heat the oil over medium heat. Add the beef, working in batches if necessary and cook until browned all over. Using a slotted spoon, transfer the beef to a bowl

Add the onion, celery and bell pepper to the pan and cook, stirring occasionally, until the onion is tender, about 7 minutes.

Stir in the salt, ginger, nutmeg, cardamom and black pepper. Return the beef to the pan. Add the water and bring to a boil. Reduce to a simmer, cover and cook 45 minutes

Stir in the pumpkin and lemon juice. Cover and simmer until the meat and pumpkin are tender, about 30 minutes

Stir in the cornstarch mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.