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
Units
Scale
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
