Batz in the Kitchen: Pumpkin Beef Stew
Ingredients:
> 4 cups or 2 cans of Pumpkin Puree
> 2 Tbls of Parsley
> 1 Tbsp of Rosemary
> 1 Tbsp of All Spice
> 1 Tbsp of Salt
> of Beef Bone Broth
> of Vegetable Stock
> 3 Pounds of Stew Beef
> 4 Tbsp of Butter (first time)
> 1 cup of Onions
> 1 Garlic clove or 1 Tbls. Minced
> 4 Tbsp of Butter (second time)
> 1 tsp of
> 1 to 2 cups All Purpose Flour
> 1 pound of Baby Carrots
> 3 pounds of New Potatoes (purple or red)
> Optional: 1/2 cup of Mushrooms
1: Place Pumpkin Puree, Beef Broth, Vegetable Stock, Parsley, Rosemary, All Spice, and Salt into Crock Pot on High.
2. Cut the Stew Beef into 1-inch peices. Put Butter in Skillet on Medium. Mix pepper and flour (add extra of any herbs listed if wish). Coat beef pieces and brown. Place Beef in Crock Pot.
3. Place Second Butter in the same Skillet. Caramelize Onions and Garlic. Place in Crock Pot.
4. Cut Carrots into 1-inch pieces. Cut Potatoes in 1/8th. Place in Crock Pot.
5. Cook on High for 6 to 12 hours, stirring occasionally.
6. Serve and Enjoy!
This is a family favorite and is often served with pumpernickel rye bread. I trust you enjoy as much as my battlings and I do!

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