Beef Stew with Pumpkin (9 pts)

Ingredients

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  1 ½ cup, chopped or 240g

• Garlic

  raw

  2 cloves, minced or 6g

• Beef chuck arm pot roast

  raw, separable lean and fat, trimmed to 1/8" fat, choice

  2 lb or 907g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Tomato paste

  canned, unsalted

  1 tbsp or 16g

• Beef broth

  canned, condensed

  2 ½ cup or 620g

• Red wine

  table

  2 fl oz or 59g

• Oregano

  dried

  1 tsp, leaves or 1g

• Thyme

  100g

• Bay

  Castella

  100g

• Butternut squash

  winter, raw

  4 cup, cubes or 560g

Directions

1. In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook 1 minute, until fragrant.
2. Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
3. Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
4. Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
5. Taste for salt and adjust as needed, discard bay leaves and serve.
6. (source: https://www.skinnytaste.com/beef-stew-with-pumpkin/#recipe)