Tuesday, December 8, 2009

Beef Stew with Pumpkin

The one flaw Daren found with this concoction of his was that the pumpkin absorbed too much of the flavor. I will provide the directions he used to make this particular meal, however, it should be noted that he said in the future he would heat the pumpkin with some water into a sauce in a separate pan before adding it to the overall stew. That way, it's not so thick and doesn't steal the taste.

  • 8 oz. beef
  • 1 can (15oz) pumpkin
  • 1 bottle dark beer
  • 2 celery stalks, diced
  • 2 potatoes, diced
  • 1 carrot, diced
  • 1/2 onion, diced
  • 1 - 2 cups water
  • salt
  • pepper
  • garlic
  • basil
  • small soup pot or large saucepan
In the pot, add all the dry ingredients together, including the uncooked beef, which will cook as it stews. Add the beer to the mixture. Fill with water until the ingredients are covered by about an inch of water. The amount of water you add will be different for every person due to size of pot being used. If it seems like too much water, it will boil down. Put on medium heat to cook, allowing for about an hour to ensure the meat is cooked and it has thickened into a stew. Taste test for flavor, adding additional amounts of the above spices until desired result.

Serve as is or with a side of bread.

The grand total for this meal which left a 32oz tupperware container full is $3.71.

  • beef 59¢
  • pumpkin 1.19$
  • beer 91¢
  • celery 16¢
  • potatoes 60¢
  • carrot 20¢
  • onion 6¢

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