I am discovering the joy of slow cookers. I have got to say – it is pretty great to come home and dinner is basically ready.
As Halloween is approaching fast, I carved two pumpkins and put them out on my porch.
But instead of throwing out the carved pieces, I reserved most of it, hoping to do something with it. And I did, in this new halloween twist of an old classic.
Pumpkin & Beef à la Bourguignone
2 1/2 pounds of beef, cut into 1-inch cubs
2 cups of baby carrots
1 medium onion, cut roughly
6 potatoes, cut into chunks
4 cups of pumpkin chunks.
4 tablespoon of flour
1 cup of beef broth
2 cups of red wine
1/2 pound of small white onions
3 cloves of garlic, minced
1/2 teaspoon of thyme
1 tablespoon of tomato paste
3 bay leaves
Brown beef cubes in a large skillet. Reserve.
Brown carrots and onions in skillet. Transfer to slow cooker.
Season with salt and pepper to taste. Stir in flour, add broth and mix well. Stir in beef and pumpkin.
Add wine, tomato paste, garlic, thyme and bay leaves. Stir.
Cover and cook on low for 11 hours. Add the white onions for the last 90 minutes.