Beef & Pumpkin Stew

• Gluten free
• Paleo

• Meat

  • 1 lb Grassfed ground beef

• Produce

  • 2 tsp Garlic powder
  • 1 Onion
  • 2 tsp Oregano, dried
  • 3 Poblano peppers
  • 15 oz Pumpkin puree
  • 26 oz Tomato sauce or strained tomatoes
  • 3 Zucchini

• Canned Goods

  • 32 oz Beef broth

• Baking & Spices

  • 1 tbsp Coconut oil or avocado oil

Found on meatified.com

Description

Ingredients

• 1 tbl coconut oil or avocado oil, divided
• 1 lb grassfed ground beef
• 1 onion, sliced in crescents
• 3 poblano peppers, diced
• 3 zucchini, diced
• 32 oz beef broth (watch for sodium)
• 26 oz tomato sauce or strained tomatoes
• 15 oz (1¾ cup) pumpkin puree
• 2 tsp garlic powder
• 2 tsp dried oregano

Directions

• Add half the coconut oil to a pan / dutch oven large enough to make your soup in. At medium heat, brown the ground beef. Once cooked through, remove the beef from the pan and set aside.
• Use the remaining coconut oil to saute the onions, poblano peppers and zucchini until softened slightly, about 5 minutes.
• Use a splash of the beef stock to scrape up any fond on the pan. Then add back the cooked ground beef from earlier. Also add the pumpkin puree and strained tomatoes. Stir through to combine the pumpkin puree and strained tomatoes before also adding the rest of the stock, garlic powder and oregano. Add salt to taste.
• Reduce the heat and simmer for 15 - 20 minutes so that it thickens before serving.