Obsession: Slow-Cooked Beef Stew and Pumpkin Seeds

On Halloween evening, before the trick-or-treating and the candy-gorging begin, I like to serve a healthy, hearty, and easy meal. Based on our readers’ questions, we’ve drummed up the perfect solution: Slow-Cooked Beef Stew and Pumpkin Seeds.

Beef Stew

2 lbs boneless stewing beef, 1-inch cubes, trimmed
1/3 c flour
Salt and fresh-ground pepper to taste
3 T olive oil
1 small onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
2 c baby carrots, peeled, whole
4 baking potatoes, peeled, cut into ½ inch cubes
1 6 oz can tomato paste
1 14 oz can beef broth
1 ½ c red wine

In a mixing bowl, toss beef with flour, salt, and pepper; coat evenly. Transfer beef to slow cooker; add all remaining ingredients and stir to combine. Cook on high for 6 hours. Serve with salad and fresh-made pumpkin seeds. Serves 4-5.

Pumpkin Seeds
Preheat oven to 250 degrees. Using a colander, rinse seeds thoroughly with cold water to remove pulp. When seeds are clean, lightly pat dry with paper towel. To mixing bowl, add seeds, approximately 1 T olive oil (or just enough to lightly coat seeds), and kosher salt* to taste. Layer seeds evenly on baking sheet and cook for 60 minutes or until golden brown; stirring occasionally. Serve with stew or cool and store in airtight container.

*For spicy seeds, use a dash of cayenne pepper in addition to your salt.

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