Packed with hearty stew meat, tender pumpkin, carrots, and potatoes, this dish is a delightful ode to the cozy season. Slow-cooked to perfection, this stew is all about comfort and taste.

Plus, when served with warm sourdough bread, it becomes an instant family favorite. Whether it's a cozy family dinner or a casual get-together, Leslie's Pumpkin Beef Stew is your ticket to culinary bliss.

Ingredients:  (Serves 4-6)
• 2 or 3 pounds stew meat
• 2 tablespoons coconut or avocado oil for searing the meat
• A generous amount of salt and pepper.
• 16 ounces beef or bone broth (I use homemade bone broth)
• Additional water to keep potatoes, pumpkin and beast covered.
• One or two sugar pie pumpkins. You’ll need about 2 cups of pumpkin. You can also use frozen pumpkin if you’d like.
• 2 or 3 russet potatoes, chopped
• One medium onion, chopped
• 1/2 cup celery
• 2 carrots

Instructions:

1. The key to making a good beef stew is to take your time. Allow to simmer 4 to 8 hours, the longer the better.
2. Sear stew meat in avocado or coconut oil until brown on all sides.
3. Add onion and cook until onion is translucent and starting to get brown.
4. Add celery and cook for a couple more minutes.
5. Keep adding enough liquid to cover the meat so it doesn’t get dry.
6. Allowed to cook for at least a couple of hours until the meat is tender.
7. Add the potatoes and pumpkin, cook for two minutes.
8. Add carrots. Make sure you adding enough liquid to cover your stew.
9. Allow your stew to simmer until potatoes, pumpkin, and carrots are done. I usually keep adding water to the stew until the very end. Then I add my beef or bone broth. Serve with warm bread!

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