Pumpkin and Beef Stew
Pumpkin and Beef Stew
By Chef Jonathan Bardzik
Meat and Poultry
Ingredients
- 3 tablespoons Fustini's Herbs de Provence olive oil, divided, plus more for garnish
- 1 1/2 pounds lean stew beef, in 1" cubes
- 1 large onion, diced
- 2 garlic cloves, chopped
- 2 tablespoons red miso paste or soy sauce
- 1/4 cup brandy, Cognac or red wine
- 6 cups vegetable stock
- 8 cups of 1" cubes of Hubbard or Butternut squash
- 1 large carrot, finely diced
- 4 thyme sprigs, plus more for garnish
- 2 bay leaves
- Fustini's 12 Year White balsamic
Directions
- Heat 2 tablespoons of olive oil in a Dutch oven or heavy-bottomed pot. Pat beef dry, season with salt and pepper and brown beef in batches. Remove from pot and reserve.
- Add the remaining 1 tablespoon of olive oil to the pot. Add onions and cook until soft, for 5-7 minutes. Add garlic and miso paste (or soy sauce) and cook 1 minute longer until fragrant. Add liquor of choice and deglaze the pan, scraping up brown bits while reducing the liquid. Add 1 cup of stock to finish deglazing.
- Add squash, carrot, thyme sprigs, bay leaves, reserved beef and remaining stock. Simmer partially covered until squash is soft, for about 30-45 mintues. Remove half of the squash and mash or run through a food mill. Return to the pot. Season to taste with a splash of balsamic and olive oil. Season to taste with salt and pepper as needed. Cook 5 minutes more until thickened before serving. Remove sprig and bay leaves. Garnish with additional thyme leaves.
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