Pumpkin Harvest Beef Stew
By the time the stew is done simmering, the house smells absolutely wonderful.
—MARCIA O’NEIL CEDAR CREST, NM
PREP: 25 MIN. • COOK: 6 1/2 HOURS • MAKES: 6 SERVINGS
1 tablespoon canola oil
1 beef top round steak (1 1/2 pounds), cut into 1-inch cubes
1 1/2 cups cubed peeled pie pumpkin or sweet potatoes
3 small red potatoes, peeled and cubed
1 cup cubed acorn squash
1 medium onion, chopped
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
2 bay leaves
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup water
3 tablespoons all-purpose flour
1. In a large skillet, heat the oil over medium-high heat. Brown the beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove bay leaves. In a small bowl, mix the water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.