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Soups and Stews,
MH Low Calorie,
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Be sure to pick small sugar pumpkins, not jack-o'-lantern pumpkins, for this mildly spiced dish. For an interesting change, swap in kabocha squash, a sweet and starchy winter squash. Serve the stew over couscous, barley, or brown rice.
|Cook: 1hr 30min
|Total: 1hr 38min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a Dutch oven, heat the oil over medium heat. Add the beef, working in batches if necessary, and cook until browned all over. Using a slotted spoon, transfer the beef to a bowl.
Add the onion, celery, and bell pepper to the pan and cook, stirring occasionally, until the onion is tender, about 7 minutes.
Stir in the salt, ginger, nutmeg, cardamom, and black pepper. Return the beef to the pan. Add the water and bring to a boil. Reduce to a simmer, cover, and cook 45 minutes.
Stir in the pumpkin and lemon juice. Cover and simmer until the meat and pumpkin are tender, about 30 minutes.
Stir in the cornstarch mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.
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