Name: Rustic Hearty Beef Pumpkin Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 2 tablespoons olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 cups low-sodium beef broth; 1 can (14.5 ounces) diced tomatoes; 3 cups sugar pumpkin, peeled, seeded, and cut into 1-inch cubes; 2 large carrots, sliced into half-inch rounds; 1 tablespoon fresh rosemary, finely chopped; 1 teaspoon salt; 0.5 teaspoon freshly cracked black pepper

Pat the beef cubes dry with paper towels and season them generously with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef until a deep brown crust forms on all sides, about 5 to 7 minutes per batch, then transfer the beef to a plate.

Reduce the heat to medium and add the chopped onion to the same pot, cooking until soft and translucent, about 5 minutes. Stir in the minced garlic and chopped rosemary, cooking for about 1 minute until fragrant while scraping up any browned bits from the bottom of the pot.

Pour in the beef broth and diced tomatoes with their juices, stirring well to combine. Return the seared beef and any accumulated juices back to the pot. Bring the liquid to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 60 minutes until the beef begins to tenderize.

Stir in the cubed sugar pumpkin and sliced carrots. Cover the pot again and continue to simmer on low heat for an additional 25 to 30 minutes, or until the pumpkin and carrots are fork-tender and the gravy has thickened slightly.

Remove the pot from the heat and let it rest for 5 minutes before serving. Ladle the hot stew into deep bowls and serve alongside warm, crusty bread for dipping.