Left over pumpkins? Why not put them to good use? High in potassium, vitamin A, vitamin B6 and vitamin C, pumpkins are as nutritious as they are delicious. Pair them with hemp and you have a quite the dynamic duo!
Toss all your ingredients in a slow cooker and come home to this warm, hearty Beef and Pumpkin Stew, ready to serve.
Not a fan of pumpkins? Substitute them with red potatoes and parsnips.
¼ cup Mettrum Originals Hemp Seed Flour
2 carrots, peeled and chopped
2 cups pumpkin, cubed
2 red peppers, chopped
1 onion, diced
2 garlic clove, minced
1 tbsp. olive oil
2 cups water
2 cups reduced sodium beef broth
2 pounds lean stewing beef, cut into 1 inch cubes
1 tsp. fresh ground pepper
1 tbsp. worcestershire sauce
1 tbsp. low sodium tomato paste
½ cup dry red wine
2 sprigs fresh thyme
2 sprigs fresh parsley
1 dried bay leaf
Combine beef, pumpkin, red peppers, carrots, onion, garlic, pepper, parsley, thyme, olive oil, balsamic vinegar, beef broth, water and tomato paste in the crock pot.
Cook on low for 6-7 hours.
In a small bowl mix hemp seed flour and red wine together, pour into the crockpot and cook for another 30 minutes.
Serve while hot and enjoy!