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Rose Horne: "I took the basics of the recipe and adjusted to w…" Read More
14Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. beef stew meat (or chuck roast)
- 1/2 cup flour (all-purpose)
- 3 Tbsp. butter
- 1 cup yellow onion (chopped)
- 1 clove garlic (minced)
- 4 cups beef stock (or broth)
- 2 cups pumpkin puree
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. sea salt (or kosher)
- 1 tsp. ground black pepper
- 3 lb. potatoes (peeled and diced)
- 1 lb. carrots (peeled and sliced)
- 4 thyme sprigs
- salt (additional, to taste)
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Reviews(3)
Rose Horne 4 years ago
I took the basics of the recipe and adjusted to what I had in my pantry, used onion soup powder instead of beef stock, I also did not do the whole flouring of the beef. I also added 2 bananas for natural sweetness and n teespoon of curry powder.
Came out great and both my children 7 and 11 loved it!
Sally Squicquero 5 years ago
The basis of this recipe is fine, but I had to dramatically adjust (and add) ingredients to render this stew tasty enough to warrant ever making it again.
Ruthanne 6 years ago
Delicious! A crowd-pleaser! It is in our regular fall meal rotation and everyone from husband to baby loves it. I have made it both as written or with whatever vegetables I have on hand. Very adaptable.