Beef and pumpkin stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 205.3
- Total Fat: 7.3 g
- Cholesterol: 10.6 mg
- Sodium: 835.9 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 4.6 g
- Protein: 8.3 g
View full nutritional breakdown of Beef and pumpkin stew calories by ingredient
Introduction
Use any vegetables you like, but pumpkin and potato are a must. I've listed the vegetables that were in my fridge at the time I made the recipe. Use the type of seasonings that you like. Fresh herbs would be very good, but not available where I am. Can be made in a crockpot too. Use any vegetables you like, but pumpkin and potato are a must. I've listed the vegetables that were in my fridge at the time I made the recipe. Use the type of seasonings that you like. Fresh herbs would be very good, but not available where I am. Can be made in a crockpot too.Number of Servings: 8
Ingredients
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1/2 pound beef, cubed
4-5 c fresh pumpkin, cubed
2 md onions, chopped
3 md tomatoes, chopped
3/4 pound potatoes, cubed
1/2 pound summer squash, chopped
1 can sweet corn
4 cloves garlic, mashed
2 tsp fresh ginger, mashed
2 tbsp cooking oil
6-7 c water
2 tsp salt
1 tsp ground coriander
1/2 tsp ground oregano
1/2 tsp ground thyme
1/2 tsp ground rosemary
1/2 tsp allspice
1 tsp black pepper
1/4 c barley or cracked wheat
Directions
Prepare all vegetables ahead of time. Heat oil in a skillet and sear beef pieces. Add onions, garlic and ginger and saute till lightly browned. Add 1 tsp of salt and tomatoes. Cook for a few minutes until tomatoes have softened. Transfer the mixture to a deep pot. Add all spices, vegetables, remaining salt and 6-7 cups of water. Cook covered on med high heat about 10 minutes. Add the cracked wheat or barley to thicken the stew. Cook on med low heat an additional 30 minutes until the sauce has thickened and the grain had cooked through.
Serves 8-10. Serve with fresh, hot crusty bread.
Number of Servings: 8
Recipe submitted by SparkPeople user MAREN_MN.
Serves 8-10. Serve with fresh, hot crusty bread.
Number of Servings: 8
Recipe submitted by SparkPeople user MAREN_MN.
