Ingredients
1/2 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper, divided2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil2 tablespoons butter1 large onion, chopped2 to 3 garlic cloves, minced3 medium carrots, thinly sliced2 celery ribs, thinly sliced4 cups water1 to 2 bay leaves1 to 2 teaspoons beef bouillon granules1 to 1-1/2 teaspoons dried thyme3 cups cubed peeled pumpkin
Preparation
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
