Tuesday, September 16, 2014

Pumpkin Beef Stew

Fall is my favorite season! With sweater weather in Texas the other day it called for Pumpkin Beef Stew. I can't wait until its officially fall y'all! I am a sweater and boot lover.

1 tbl coconut oil, divided
1 lb grassfed ground beef
1 onion, sliced into crescents
1 Anaheim pepper, diced
3 zucchini, diced
32 oz beef stock
26 oz canned tomato sauce
15 oz pumpkin puree
2 tsp garlic powder
2 tsp dried oregano

1. Add 1/2 tbl coconut oil to a large stock pot. At medium heat, brown the ground beef. Once cooked through, drain, and remove the beef from the pan and set aside.

2. Use the other 1/2 tbl to saute the onions, anaheim pepper, and zucchini until softened (about 5 min or so).

3. Throw in a splash of beef stock and add back the cooked ground beef. Next add the pumpkin puree and tomato sauce. Stir through to combine the pumpkin puree and tomato sauce before also adding the rest of the stock, garlic powder and oregano. Add salt and pepper to taste.

4. Reduce heat and simmer for 15-20 minutes to help thicken.

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