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Fall Harvest Pumpkin and Beef Stew with Vegetables In Warm, Buttery Bread Bowls

Ingrid Beer
  • minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs Beef stew meat

3

Carrots, medium

2

Celery, ribs

1 tbsp

Flat-leaf parsley

3 cloves

Garlic

3

Parsnips, medium

1 15 ounce can

Pumpkin, organic

2

Russet potatoes, medium

1 tbsp

Thyme, fresh leaves

1

White onion

3 1/2 cups

Beef stock, hot

1/4 cup

All-purpose flour

1

Black pepper

1 tsp

Italian seasoning

1

Salt

2 tbsp

Canola oil

6

Bread bowls

6 tbsp

Butter