Skip to product information
1 of 1

Pumpkin Butter Beef Stew

Pumpkin Butter Beef Stew

Guest Recipe from Camine Pappas | I Feel Like Cooking

Serves 6
  • 1 1/2 lbs beef stew meat chunks
  • 2 T vegetable oil
  • 1/3 of a medium sweet onion, diced
  • 2-3 very large carrots, diced
  • 1 large stalk celery, sliced
  • 2 large unpeeled russet potatoes, diced
  • 1 Knorr beef bouillon cube dissolved into 3 C boiling water
  • 1/4 C tomato paste
  • 1 T fresh oregano leaves, chopped
  • 1 T fresh thyme leaves
  • 3 large cloves of garlic thinly sliced
  • 1/3 C Raven's Nest Pumpkin Butter
  • 1 t kosher salt and 1/2 t black pepper to taste


Heat a large Dutch oven pan to high. Add oil. Add onions, potatoes, carrots, celery, and stir until onions are translucent, about 2 minutes. Add the beef and cook until outside begins to brown and caramelize a bit, about 5 minutes. Add the dissolved bouillon liquid, tomato paste, seasonings, garlic, and pumpkin butter. Stir to combine. Reduce heat, let simmer with lid on for about 1 1/2 to 2 hours until tender. The sauce thickens itself. Serve with crusty bread!
View full details