Pumpkin-Beef Stew

• 15 oz. extra lean boneless top round beef, cut in 1 1/2-inch pieces
• 1 Tbsp. plus 1 tsp. vegetable oil
• 2 c. coarsely chopped onion
• 2 c. beef broth
• 1/4 tsp. black pepper
• 1/4 tsp. red pepper
• 3 c. cubed fresh pumpkin
• 8 oz. drained cooked black beans
• salt
• coriander (cilantro) leaves
• 1 oz. roasted peanuts

1. Preheat broiler.
2. Place meat on rack in pan 4 inches from heat.
3. Broil 10 minutes, turning once.
4. Set aside.
5. In large pot, over medium heat, heat oil and saute onions 5 minutes until tender.
6. Add broth, meat and pepper.
7. Bring to a boil, reduce heat and simmer 30 minutes partially covered until meat is tender.
8. Add pumpkin, beans and salt; cook 10 minutes longer, until pumpkin is tender.
9. Toast peanuts in nonstick skillet, shaking pan 2 minutes. Pour stew into serving bowl; sprinkle with peanuts and coriander.

extra lean, vegetable oil, onion, beef broth, black pepper, red pepper, pumpkin, black beans, salt, coriander, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463723 (may not work)