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Categories:
beef tenderloin flour salt fresh ground black pepper canola oil bacon yellow onions thyme red wine beef broth carrot potatoes stalks celery pumpkin pepitas
Viewed: 47 - Published at: 7 years agoIngredients
- 2 lbs beef tenderloin or 2 lbs stew meat, cubed
- 1 cup all-purpose flour
- 12 teaspoon salt
- fresh ground black pepper, to taste
- 14 cup canola oil
- 4 slices bacon, cooked diced
- 1 12 cups yellow onions, diced
- 14 teaspoon dried thyme
- 3 cups red wine
- 3 cups reduced-sodium beef broth
- 1 cup carrot, diced
- 2 cups potatoes, diced
- 3 stalks celery, diced
- 3 cups pumpkin or 3 cups butternut squash, cubed
- 12 cup pepitas (kernels) or 12 cup sunflower seeds, toasted salted (kernels)
Method
- Pat meat dry with paper towel.
- Place in a bowl and sprinkle with flour, salt and pepper.
- Toss to coat well.
- Heat oil in a heavy skillet.
- Add meat cubes and cook until they develop a dark brown crust on all sides.
- Add bacon, onions and thyme.
- Cook until onions are transparent.
- Add red wine and broth.
- Cover with lid and simmer on low until meat is almost tender and sauce thickens (2-3 hours).
- Add carrots, potato, celery and pumpkin.
- Cook until vegetables are tender (20 minutes).
- Ladle stew into bowls and sprinkle with pepitas.
