Yields: 9 Servings

Needed:
1/2 Cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
2 tablespoons butter
1 large onion, chopped
2 to 3 garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 to 2 bay leaves
1 to 2 teaspoons beef bouillon granules
1 to 1 1/2 teaspoons dried thyme
3 cups cubed peeled pumpkin

Directions:
1. 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.

2. In a Dutch oven, cook meat in oil and butter until no longer pink.

3. Add onion and garlic; cook and stir for 2-3 minutes.

4. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper.

5. Bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours.

6. 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.

© Taste of Home Halloween food & Fun 2006