Omer Recipes 2017: Day 16 | Slow cooker beef pumpkin stew

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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 16 days, which is 2 weeks and 2 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at

And here’s today’s recipe, contributed by Marni C..

Slow cooker beef pumpkin stew


  • 3 pounds beef stew meat
  • 1 pint grape tomatoes, quartered
  • 32 oz pre-cut butternut squash cubes OR 1 fresh butternut squash, peeled, cubed, seeds removed
  • 1 can (15 oz) Libby’s 100% pure pumpkin
  • 1 cup red wine
  • 1/3 cup V-8 juice or tomato juice
  • 1 teaspoon agave syrup (honey or other sweetener can be substituted)
  • 3 Tablespoons Garam Masala
  • 2 Tablespoons Smoked Paprika
  • Salt to taste
  • Pepper to taste


For best results

  • Marinate meat overnight.
  • Season cubes liberally on all sides with Garam Masala & Smoked Paprika.
  • Place in ziplock bag, pour in red wine until just covered, then squeeze out all the air and seal.
  • Store in fridge overnight.
  • NOTE: Spices and red wine used here are in addition to listed ingredients.

To Cook

  • Combine wet ingredients: Tomatoes, canned pumpkin, red wine, V-8 juice, and agave syrup.
  • Mix well, then stir in 3 Tbl Garam Masala and 2 Tbl Smoked Paprika until well combined.
  • Season meat with salt & pepper.
  • Mix stew meat & butternut squash into wet ingredients.
  • Add to slow cooker, cook on LOW for 8-10 hours.

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