Hi everyone! Are you hibernating indoors to escape the cold like I am? Winter has officially arrived here in Calgary and I am not too impressed. Weather like this makes me want to run away to a beach far far away. I don’t understand how people can like winter. It will never be my favourite season. Ever.

In weather like this all I want to do is hide inside under a blanket drinking warm tea. But that’s just me.

It’s a good thing this weather held off until Halloween was over. Those poor little trick-or-treaters would have had a miserable time in a blizzard like this! And since Halloween was just this week there are still plenty of pumpkins around to cook with which works great for the recipe I am sharing with you today. I know there are a ton of dessert recipes out there incorporating pumping but I am trying to add it to more conventional meals for a little change in flavour. Hence this stew recipe!

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Beef Pumpkin Stew

(SCD, Paleo, GAPS, Beef)

Ingredients

• Enough liquid to fill 1/3 of your slow cooker (bone broth, vegetable broth, water... whichever you like)
• 1/2 cup red wine
• 2 packages grass-fed stew beef
• 2 tsp Italian seasoning
• 2 tsp rosemary
• 1/2 tsp pepper
• 1/2 tsp sea salt
• handful of bay leaves I used 8 I think
• 2 cups cooked or canned pumpkin
• 2 tomatoes, diced
• 1 onion, chopped
• 1 cup broccoli florets
• 1 cup chopped carrots

Instructions

1. Turn your slow cooker onto high and fill will liquid, red wine, tomatoes, onions, beef, pumpkin and spices

2. Allow to cook for 3-4 hours and then add the rest of your ingredients (carrots and broccoli) 

3. Cook for an additional 4 hours (total cook time 8 hours)

4. Serve and enjoy!

Enjoy everyone! Let me know what you think!

Stay warm