Quick Cooking Pumpkin and Beef Stew
YIELD: 4 SERVINGS
PREP TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
GLUTEN-FREE, EGG-FREE, RICE-FREE, CORN-FREE, SOY-FREE, NUT-FREE
With a few flavorful ingredients, this stew will taste like it cooked for hours!
2 teaspoons ghee, divided
1 pound top sirloin beef, cut into 1-inch cubes
2 ½ cups cubed pumpkin (1-inch cubes)
1 cup sliced leek ½ cup chopped celery
1 cup beef stock ½ cup Pinot Noir wine
3 cups baby cremini mushrooms
1 teaspoon minced garlic
1 tablespoon minced fresh rosemary
4 tablespoons chopped parsley
1. Heat 1 teaspoon of ghee in a large pot over medium heat. Add the beef cubes to the pot to brown. Cook for one minute and then turn to another side to cook for one minute. Remove from the pot and set aside.
2. Add 1 teaspoon of ghee to the pot then add the pumpkin, leek and celery. Cover the pot, reduce the temperature to low-medium and cook for 10 minutes, stirring occasionally.
3. Next add the beef stock, wine and mushrooms. Cover the pot and cook an additional 5 minutes.
4. Stir in beef, rosemary and garlic, and mix to combine. Cover and cook for 3 additional minutes.
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