Beef & Bean Pumpkin Stew
Beef & Bean Pumpkin Stew is an incredible, one-pot stew made with beef stew meat, pumpkin, and assorted canned beans!
Ingredients
- 2 tbsp Olive oil
- 1.5 lbs Beef chuck stew meat, cubed into 1-inch pieces
- 1 large Yellow onion, chopped
- 3 cloves Garlic, minced
- 2 tsp Ground cumin
- 2 tsp Chili powder
- 1 tsp Dried oregano
- 1 15oz Canned navy beans, rinsed and drained
- 1/2 cup Canned pinto beans, rinsed and drained
- 1/2 cup Canned black beans, rinsed and drained
- 4 cups Beef broth
- 1 cup Pumpkin puree
- 1 15oz Canned stew tomatoes
- 3 cups Chopped fresh kale
- 2 tsp Tabasco hot sauce (*optional)
- Salt and pepper to taste
- Fresh chopped parsley, for garnish
Instructions
- In a large Dutch oven preheated to medium high heat add the olive oil, beef, salt and pepper. Sear the beef on both sides until golden brown about 2 minutes per side. Remove with a slotted spoon and set aside in a bowl.
- In the same skillet, add the onion and garlic. Sauté for a few minutes until the onion has softened. Next, add in the cumin, chili powder, oregano, navy beans, pinto beans, and black beans. Stir to combine and cook for a minute.
- Add the reserved beef back into the pot along with the beef broth. Bring to a boil and then simmer. Simmer the stew for about 45 minutes and then stir in the pumpkin, stewed tomatoes, kale and hot sauce. Let the flavors simmer for another 10 minutes. Divide among bowls and enjoy!
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