Beef & Punpkin STEW

2½ to 3 pounds chuck roast, trimmed of excess fat and cut into 1½-inch pieces
Salt and ground black pepper
½ cup all-purpose flour
¼ cup olive oil
1½ cups chopped red onion
1 cup chopped carrot
6 garlic cloves, roughly chopped

1 teaspoon ancho chile powder
2 tablespoons tomato paste
1 pound dry pinto beans
1 small sugar pumpkin or medium winter squash, such as butternut, peeled, seeded, and cut into large chunks
3 poblano chiles, roasted, peeled, seeded, and diced (see this page)
3 teaspoons salt, plus more if needed
4 to 5 cups chicken or beef stock (store-bought is fine)

SERVES 6

1.  Season the beef with salt and pepper and toss in the flour to coat, shaking off the excess.
2. In a heavy-bottomed pot with a lid or a Dutch oven, heat the oil over medium-high heat and brown the meat in batches, a few minutes per side.
3. Remove the meat from the pot and add the onions, carrots, and garlic; reduce the heat to medium and cook for about 5 minutes, until the vegetables begin to soften.
4. Add the ancho chile powder, then the tomato paste, and stir to coat the vegetables.
5. Drain the beans and add them to the pot, along with the pumpkin, poblanos, 3 teaspoons of salt, and the stock.
6. Increase the heat to medium-high, bring the stew to a boil, then reduce the heat to low and cover the pot. Cook for about 2 hours, until the beef is very tender. Taste and add more salt if necessary.