Serves 6
INGREDIENTS:
METHOD:
Heat a large Dutch oven pan to high. Add oil. Add onions, potatoes, carrots, celery, and stir until onions are translucent, about 2 minutes. Add the beef and cook until outside begins to brown and caramelize a bit, about 5 minutes. Add the dissolved bouillon liquid, tomato paste, seasonings, garlic, and pumpkin butter. Stir to combine. Reduce heat, let simmer with lid on for about 1 1/2 to 2 hours until tender. The sauce thickens itself. Serve with crusty bread!
INGREDIENTS:
- 1 1/2 lbs beef stew meat chunks
- 2 T vegetable oil
- 1/3 of a medium sweet onion, diced
- 2-3 very large carrots, diced
- 1 large stalk celery, sliced
- 2 large unpeeled russet potatoes, diced
- 1 Knorr beef bouillon cube dissolved into 3 C boiling water
- 1/4 C tomato paste
- 1 T fresh oregano leaves, chopped
- 1 T fresh thyme leaves
- 3 large cloves of garlic thinly sliced
- 1/3 C Raven's Nest Pumpkin Butter
- 1 t kosher salt and 1/2 t black pepper to taste
METHOD:
Heat a large Dutch oven pan to high. Add oil. Add onions, potatoes, carrots, celery, and stir until onions are translucent, about 2 minutes. Add the beef and cook until outside begins to brown and caramelize a bit, about 5 minutes. Add the dissolved bouillon liquid, tomato paste, seasonings, garlic, and pumpkin butter. Stir to combine. Reduce heat, let simmer with lid on for about 1 1/2 to 2 hours until tender. The sauce thickens itself. Serve with crusty bread!