Wednesday, October 22, 2014

Pumpkin Cider Stew


Pumpkin-Cider-Stew














Is there anything better than a warm bowl of stew on a chilly fall or winter evening? To me, there's no greater meal this time of year than a hearty bowl of my mom's famous Skiier stew! So warm, delicious, and made with love, this stew was not only a favorite of our family, but all our neighbors and friends as well.

It just isn't fall without that first bowl of stew, and that's what led me to today's amazing recipe. Using our versatile Freeze Dried Beef Dices, and throwing in some of our tried-and-true freeze dried and dehydrated favorites, I've come up with the perfect fall-time dinner the entire family will enjoy. Why, you ask? Because not only is this stew super flavorful and mouth-watering. The whole thing is baked up in a pumpkin! How cool is that?! Grab your favorite dinner spoon, it's time for Pumpkin Cider Stew!

Ingredients:
6 Tbsp Honeyville Alta Artisan Flour
2 tsp Salt
1 tsp Black Pepper
1 Tbsp Thyme
1 tsp Pumpkin Pie Spice
3 cups Honeyville Freeze Dried Beef Dices
2 cups Beef Broth
4 cups Apple Cider
4 Tbsp Apple Cider Vinegar
1/2 cup Honeyville Dehydrated Celery
1 cup Honeyville Freeze Dried Sweet Potatoes
1/2 cup Honeyville Dehydrated Carrots
1 cup Honeyville Dehydrated Potato Dices
1/2 cup Honeyville Freeze Dried Onions
1 cup Honeyville Freeze Dried Apples
1 large Pumpkin

Directions:
First, mix all your dry ingredients.

Flour-Mix











Combine flour, salt, pepper, thyme, and pumpkin pie spice together and whisk until completely combined.

Beef-Rehydrating











In a large bowl, re-hydrate beef by soaking in water until tender, then draining excess liquid.

Coated-Beef











Add dry mixture to beef and toss until fully coated and incorporated.

Beef-in-Cider











Add meat to a medium pot and just warm over low heat. Add broth, apple cider, and apple cider vinegar and stir.

Stew-Simmering











Next, add celery, sweet potatoes, carrots, potato dices, onion, and apples and gently stir until all ingredients are combined. Let warm just a little on stove top.

Empty-Pumpkin











While soup is warming, clean out your pumpkin and preheat oven to 350 degrees.

Stew-In-Pumpkin











Pour soup into pumpkin, then place pumpkin in the oven (on a cookie sheet) and bake at 350 degrees for 50-60 minutes. Remove and serve.

Pumpkin-Stew











Prepare your taste buds for a fall-time flavor overload of deliciousness and aroma! The sweet smell of apple cider fills the air, while the delicious taste of baked veggies and tender beef fill your pallet with a warm goodness you can't pass up. The pumpkin bakes the whole meal up just right and gives this dish the perfect look and feel for any autumn get-together or party. This stew is exactly what you've been looking for in fall-time dinners!

Stew











It just isn't fall without the right stew, and rest assured, this is the right stew for you!

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