Beef and Pumpkin Stew

By Lulubelle

MWLW Approved

Be sure to pick small baking pumpkins or winter squash - but no Jack O Lantern pumpkins

Ingredients

• 2 TBSP Vegetable Oil
• 1 1/2 lbs Beef Chuck, trimmed - cut into 1 inch chunks
• 1 large Onion, coarsely chopped
• 1 Celery rib, thinly sliced
• 1 Green 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 1/2 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 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 green pepper to the pan and cook, stirring occasionally, until the onion is tender, about 7 minutes.

Stir in the salt, ginger, nutmeg, cardamom & 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 te sauce bubbles and thickens, about 3 minutes.