Wendy Williams, Market Manager, Cookeville's Downtown Green Market This is a recipe I have been making for quite a few years in the autumn (only once or twice per fall/winter season, though, to make it special) · 2 pounds beef stew meat, cut into 1-inch cubes · 3 tablespoons vegetable oil, divided · 1 cup beef broth
· 1 (14.5 ounce) can whole peeled tomatoes, chopped · 1 tablespoon beef bouillon granules, if needed for taste (I'd rather add more beef or chicken broth) · 1 medium/big sugar pumpkin (or a few smaller pumpkins to make individual servings) · 3 large potatoes, peeled and cubed
· 4 carrots, sliced
· 4 cloves garlic, minced
· Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the broth, potatoes, carrots, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately two hours. · Stir in the tomatoes.
· Preheat oven to 325 degrees F (165 degrees C).