So, this week’s Holiday Exchange Challenge was One Pot Meals. I don’t really have too many of those. I have some crockpot meals and a few casseroles, but not too many one pot recipes. I have the usual chili and soups, but I wanted to do something a little different. With that in mind, let me introduce you to my new friend.
I know, it’s not much to look at, but beauty is on the inside.
This week’s prize is a Le Creuset Dutch Oven. I think I’d just be the happiest girl in the world if I won.
I had mine with couscous (don’t be such a couch couscous, remember that commercial? Anyone?), but my husband and I agreed, it would be much better with mashed potatoes. Also, I didn’t have cardamom, so I used cinnamon. Then, when I put it in bowls, I added a little dash of cinnamon into each bowl. Also, I added a little more salt than the recipe called for, as it was a little on the bland side at first.
This is a combination of two recipes. One from The Rodale Whole Foods Cookbook and the other is Taste of Home. Has anyone made the Taste of Home recipe? It looks awesome! I just don’t have that kind of time on my hands 🙂 Check it out here.
What is your favorite one-pot meal? I’m looking forward to getting some ideas over at Jamie’s page.
You should come too!
On a side note, I don’t know if anyone else saw this post, but you should definitely check it out. It’s ingenious, and delicious.
Pumpkin & Beef Stew
Adapted from The Rodale Whole Foods Cookbook & Taste of Home
2Tb vegetable oil
1 1/2 lbs trimmed beef chuck, cut into 1-inch chunks
1 large onion, coarsely chopped
1 rib celery, thinly sliced
1 green pepper, diced
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cardamom (I used cinnamon)
1/4 tsp black pepper
1 1/2 C water
1 Tb beef bouillion
1 can diced tomatoes, undrained
2 lb fresh pumpkin, peeled and cut into 3 inch chunks (you can use butternut squash, too)
2 Tb Lemon Juice
***1 Tb Cornstarch blended with 1/4 C water (I did not do this, and it turned out fine. If you find your stew is too watery, you may want to add this)
In a Dutch Oven (hopefully my LeCreuset!), heat the oil over medium heat. Add the beef, working in batches if neccessary, and cook until browned all over. Using a slotted spoon, transfer the beef to a bowl.
Add the onion, celery, and bell pepper to the pan and cook, stirring occasionally, until the onion is tender, about 7 minutes.
Stir in the seasonings, and return beef to the pan. Add the water, bouillion, and tomatoes. Reduce to a simmer, cover, and cook for 45 minutes.
Stir in the pumpkin and lemon juice. Cover and simmer until the meat and pumpkin are tender, about 30 minutes.
***Stir in the cornstarch mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.