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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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My friend Nancy made this for our soups and stews contest at work. It was delicious! Great fall meal with crusty bread to sop up the gravy. Look how good this is for you, too! Ingredients:
1 1/2 pounds round steak, 1/2 thick, boneless, fat removed, cut into 1 pieces |
2 cups chopped onions |
1 cup sliced celery |
1/4 cup fresh parsley, chopped |
4 cups water |
1 tablespoon worcestershire sauce |
1 teaspoon beef bouillon (i use beef soup base) |
1/2 teaspoon thyme |
1/2 teaspoon marjoram |
1/4 teaspoon pepper |
1 bay leaf |
1 small pumpkin, seeded and cubed - leave skin on |
1 10 ounce package frozen mixed vegetables |
Directions:
1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides, stirring frequently. Add onion and next 9 ingredients, stirring well to combine.
2. Bring to a boil, cover; reduce heat and simmer 1 hour. Add pumpkin and continue cooking another 30 minutes. Add mixed vegetables. Cover and simmer 10 more minutes or until steak and vegetables are tender. Remove bay leaf and ladle into bowls.
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