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Autumn Beef Pumpkin Stew!

Autumn Beef Pumpkin Stew!

Hello and welcome to another Friday recipe! 

Being that we're getting close to the Fall, we decided to do a simple beef stew recipe using United Steaks of America's Beef Stew meat, available here on We're also using a personal favorite of mine for soups, Sno Pac Butternut Squash. I often mention that Sno Pac has the best frozen vegetables I've had, and I'm pleased to report that is still the case. 

So, let's talk notes for this recipe. For starters, we use lemon grass in this recipe. Lemon grass can be difficult to find, however, I've found that in our local area Wal-Mart has started to carry it. The next most important thing is a Dutch oven. I'll tell you the same thing I told my brother, a Dutch oven is one of the best things you can own for cooking. You can fry in it, sauté in it, you can put it in the stove, it really is the multitool of the cookware world. Plus, it's easy to clean, which is arguably the best part! 

Other than that this recipe just requires some patience, but it's so worth it. Check out the recipe below and don't forget to check out all our incredible meats here on the site!



2 lbs Beef Stew Meat

2 Tbsp flour

Lemon grass stalks, cut to fit

2 garlic cloves, minced

2 Tbsp Soy Sauce

1 Tbsp Brown Sugar

1 tbsp minced Ginger

3 tbsp Olive Oil + 2 tbsp more, divided

1 medium Onion, Chopped

1 tbsp Red Pepper Flakes

2 Bay Leaves

2 Roma Tomatoes, chopped

6 oz Tomato Paste

Sno Pac Butternut Squash

1 lb Pumpkin, cut into bite sized chunks

4 medium Carrots, sliced

4 cups beef stock

salt and pepper to taste



1) Combine flour, lemon grass, garlic, soy sauce, brown sugar, and ginger in mixing bowl and mix to combine. Add beef and thoroughly cover with mixture, let sit for 30 minutes

2) Brown beef in batches with olive oil. Once beef is browned, remove to a mixing bowl. Add onion and red pepper flake to dutch oven with remaining olive oil. Cook until onions are softened and fragrant (about 5 minutes), add tomatoes, tomato paste, bay leaves, and lemon grass to the pot and cook for 3-4 minutes. Add beef and beef stock to pot and bring to a simmer. Simmer for 45 minutes checking occasionally.

3) After 45 minutes, add carrots, pumpkin, and butternut squash. Add beef stock if needed, cover and simmer for 45 more minutes or until pumpkin is tender.

4) Remove bay leaves and lemon grass and enjoy!

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