This Beef Stew with Pumpkin is a hearty and comforting dish that’s perfect for chilly autumn evenings. Tender chunks of beef simmered in a rich and flavorful broth with pumpkin, onions, and garlic, it’s a classic recipe that’s sure to warm you from the inside out.
Why You’ll Love This Recipe
- Flavorful and Hearty: This stew is packed with rich, savory flavors from the beef, vegetables, and herbs. It’s a satisfying meal that will stick to your ribs.
- Easy to Make: With simple ingredients and straightforward instructions, this stew is surprisingly easy to make.
- Versatile: You can easily adapt this recipe to your preferences, using different types of squash or cooking it in a slow cooker or Instant Pot.
Ingredients
Here’s what you’ll need to create this delicious beef stew:
- Olive oil: For sautéing the vegetables.
- Chopped onion: Adds sweetness and depth of flavor.
- Garlic: Chopped for aromatic goodness.
- Beef chuck: Cut into cubes, this is a flavorful and affordable cut of beef that becomes tender when slow-cooked.
- Kosher salt and black pepper: To taste.
- Tomato paste: Adds a concentrated tomato flavor and richness to the stew.
- Beef broth: Forms the base of the flavorful broth.
- Red wine: Adds depth and complexity to the flavor.
- Dried oregano: A classic herb that complements the beef and vegetables.
- Fresh thyme: Adds a subtle earthy note.
- Bay leaf: Infuses the stew with a subtle aromatic flavor.
- Cubed pumpkin: Or acorn squash or butternut squash, peeled and cubed, for a touch of sweetness and seasonal flavor.
How to Make Beef Stew with Pumpkin
Step 1: Sauté the Vegetables and Brown the Beef
In a large pot or Dutch oven, sauté the onion in olive oil until softened. Add the garlic and cook until fragrant. Add the beef cubes and salt, and brown on all sides. Stir in the tomato paste and cook for a minute.
Step 2: Simmer the Beef
Add the beef broth, red wine, oregano, thyme, and bay leaf to the pot. Bring to a simmer, then cover and cook over low heat until the beef is tender, about 1 ½ hours.
Step 3: Add the Pumpkin and Finish
Add the cubed pumpkin to the stew and cook for another 30-35 minutes, or until the pumpkin is tender. Taste for salt and adjust as needed. Discard the bay leaf and serve hot.
Pro Tips for Making the Recipe
- Sear the beef in batches: For the best browning, sear the beef in batches to avoid overcrowding the pot.
- Use a Dutch oven: A Dutch oven is ideal for this recipe because it distributes heat evenly and retains moisture.
- Add vegetables: Feel free to add other vegetables, like carrots, potatoes, or celery, to the stew.
How to Serve Beef Stew with Pumpkin
- Crusty Bread: Serve with a side of crusty bread for dipping into the flavorful broth.
- Mashed Potatoes: A dollop of mashed potatoes is a classic accompaniment to beef stew.
- Simple Salad: A light green salad with a vinaigrette dressing balances the richness of the stew.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop or in the microwave.
FAQs
Can I make this stew without wine?
Yes, you can substitute the red wine with an equal amount of beef broth.
Can I use a different type of squash?
Absolutely! Acorn squash or butternut squash are great alternatives to pumpkin.
Can I make this stew in a slow cooker?
Yes, you can! Brown the beef and onions first, then transfer them to the slow cooker with the remaining ingredients (use ¼ cup less broth). Cook on low for 8 hours.
Can I make this stew in an Instant Pot?
Yes, you can! Brown the beef and onions using the sauté function, then add the remaining ingredients (use ¼ cup less broth). Cook on high pressure for 35 minutes.
There you have it! A hearty and delicious recipe for Beef Stew with Pumpkin that’s perfect for a cozy autumn meal. Enjoy!
PrintBeef Stew with Pumpkin Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Description
This hearty Beef Stew with Pumpkin is a comforting and flavorful dish perfect for chilly evenings. Tender chunks of beef simmered in a rich broth with aromatic vegetables and pumpkin create a satisfying and wholesome meal.
Ingredients
Produce
- 1 1/2 cups chopped onion (from 1 large)
- 2 cloves garlic (chopped)
- 4 cups cubed pumpkin (acorn or butternut squash can be substituted)
Protein
- 2 pounds beef chuck (cut in 1-inch cubes)
Pantry
- 1 tablespoon olive oil
- Kosher salt and black pepper (to taste)
- 1 tablespoon tomato paste
- 2 1/2 cups beef broth
- 1/4 cup red wine
- 1 teaspoon dried oregano
- 1 sprig fresh thyme
- 1 bay leaf
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Brown Beef: Add beef cubes and 1 teaspoon salt to the pot. Brown the beef on all sides, about 5-7 minutes. Stir in tomato paste and cook for 1 minute.
- Simmer Beef: Pour in beef broth, red wine, oregano, thyme, and bay leaf. Bring to a simmer, then cover and cook on low heat until beef is tender, about 1 ½ hours.
- Add Pumpkin: Add pumpkin (or squash) to the pot and cook for an additional 30-35 minutes, or until tender.
- Serve: Taste for salt and adjust as needed. Discard bay leaf and serve hot.
Notes
- Beef Stew Variations:
- Omit the wine and use more beef broth for a non-alcoholic version.
- Substitute acorn squash or butternut squash for pumpkin.
- Save prep time by using pre-cut butternut squash.
- Slow Cooker Instructions: Brown the meat and onions first, then transfer to a slow cooker. Add remaining ingredients (except pumpkin) and cook on low for 8 hours, reducing broth by ¼ cup. Add pumpkin during the last 30-35 minutes of cooking time.
- Instant Pot Instructions: Brown the meat and onions first, then transfer to an Instant Pot. Add remaining ingredients (except pumpkin) and cook on high pressure for 35 minutes, reducing broth by ¼ cup. Naturally release pressure for 10 minutes, then quick release any remaining pressure. Add pumpkin and cook on high pressure for 5 minutes. Quick release pressure and serve.
- This recipe makes about 7 cups of stew.
Nutrition
- Serving Size: 1 cup
- Calories: 450kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
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