Autumn Stew
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 tablespoons butter
1 large onion, chopped
2 to 3 garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 to 2 bay leaves
1 to 2 teaspoons beef bouillon granules
1 to 1-1/2 teaspoons dried thyme
3 cups cubed peeled pumpkin
Open a large zip top plastic bag. Add the flour, salt and pepper to the bag and shake it up to mix the flour and seasoning.
Add a few pieces of the beef into the plastic bag with flour and seasoning. Shake the bag to coat each piece, repeat this until all meat is coated. Place the meat into a Dutch oven that has melted butter and oil in it and cook it until it is browned. Add the garlic and onion to the meat. Cook and stir this for 2 to 3 minutes. Next, add the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring these ingredients to a boil. Reduce the heat, cover the pan and then simmer the meat mixture for at least 1 ¼ hours.
After the time has passed, stir in the cubed pumpkin. Bring the mixture back to a boil. Reduce the heat once again and cover the pan. Simmer the entire mixture for 20-25 minutes or until meat and pumpkin are tender. Remove the bay leaves and discard.