Pumpkin-Beer Stew

Autumn is finally here, which means it's time for warm comfort foods. To me, that means stew. This recipe is a healthy twist on regular stew, using pumpkin and butternut squash instead of potatoes. I also substituted the red wine with beer for a richer taste. This is the perfect meal for a date night, or even a crowd. This dish is sure to please everyone, and they won't even realize how healthy it is!

         

Start by preheating your oven to 400 degrees. Cut your butternut squash and pumpkin into bite sized cubes, skin removed. For the carrots, I made it simple by just cutting up baby carrots into bite sized pieces. Place all of your cut up veggies on a Pam sprayed pan and roast for about 30 minutes, or until tender. Take this time to start your stew.

                      

Heat up some olive oil in a large pot and add in your beef chunks- this may have to be done in batches if using a lot of beef. Once the meat is browned, remove from the pot and set aside. Add in your chopped onion and cook until browned, about 3 minutes. Next, add in your minced garlic and stir for another minute. Finally, add in the beef broth, beer, water, tomato sauce, paprika, salt, and pepper. Stir together and add your beef chunks back in. Cover and let the stew simmer for about 2 hours. Serve with whole grain pasta, or even by itself, and enjoy!

                

Makes 2 Servings

Recipe:

6 Oz Lean Stew Meat

1/2 Tbsp Olive Oil

1/3 Cup Red Onion, Chopped

1 Garlic Clove, Minced

3/4 Cup Beef Broth

1/3 Cup Guinness (Any Ale)

1/4 Cup Water (Add more if necessary)

1 Tbsp Tomato Sauce

1/3 Small Pumpkin, Diced

1/3 Medium Butternut Squash, Diced

1 Cup Baby Carrots, Diced

1/4 Tsp Paprika

Season to taste with salt and pepper

*Roast pumpkin, squash, and carrots at 400 degrees for about 30 minutes. Brown meat and simmer all ingredients, covered, for 2 hours.