We’ve Got a Crush on Olives and Grapes!

Pumpkin Beef Stew


The luxurious but familiar pumpkin butter gives a richness to this stew that begins with Olivezia Tuscan Blend Olive oil, a go to for the holidays and beyond!


1 1/2 pounds beef stew meat chunks

2 T Olivezia Tuscan Olive Oil

1/3 of a medium sweet onion diced

2 – 3 very large carrots diced

1 large stalk celery sliced

2 large, unpeeled russet potatoes diced

1 Knorr® beef bouillon cube dissolved into 3 C boiling water

1/4 C tomato paste

1 T fresh oregano leaves chopped

1 T fresh thyme leaves

3 large cloves of garlic thinly sliced

1/3 C Raven’s Nest pumpkin butter

1 t kosher salt and 1/2 t black pepper. (Soups seem to change in saltiness after simmering. Be sure and taste before serving and add more if needed. Especially black pepper.)


Olivezia Gourmet Olive Oils and Vinegars


Heat a large Dutch oven pan to high. Add oil. Add onions, potatoes, carrots, celery, and stir until onions are translucent. About 2 minutes. Add the beef and cook until outside begins to brown and caramelize a bit which only takes about 5 minutes. Add the dissolved bouillon liquid, the tomato paste, seasonings, garlic, and pumpkin butter. Stir to combine. Reduce heat, let simmer with lid on for about 1 1/2 to 2 hours until tender. The sauce thickens itself. Serve with crusty bread!