Beef Stew with Pumpkin Recipe
If you’re searching for a hearty, comforting dish that feels like a warm hug on a plate, this Beef Stew with Pumpkin Recipe is exactly what you need. Combining tender, slow-cooked beef with the subtle sweetness of pumpkin, this stew creates a delightful balance of rich flavors and velvety textures. It’s a perfect meal for cozy nights when you crave something nourishing and satisfying but also a bit special. Once you try this recipe, it’s sure to become a favorite for gatherings and quiet dinners alike.
Ingredients You’ll Need
Though this Beef Stew with Pumpkin Recipe features a relatively simple list of ingredients, each one plays a crucial role in building the robust flavors and inviting texture that make this dish shine. From aromatic herbs to the savory beef and the vibrant pumpkin, everything comes together beautifully.
- Chopped onion (1 ½ cups): Adds a sweet and savory base that deepens the stew’s flavor
- Chopped garlic (2 cloves): Provides a gentle pungency that wakes up the taste buds
- Cubed pumpkin (4 cups): Gives the stew a subtle sweetness and creamy texture; acorn or butternut squash works well too
- Beef chuck (2 pounds, cut in 1-inch cubes): A flavorful cut that becomes tender and juicy after slow cooking
- Olive oil (1 tablespoon): Used for browning vegetables and beef, adding richness
- Kosher salt and black pepper: Essential for seasoning and enhancing all the flavors
- Tomato paste (1 tablespoon): Boosts umami and adds depth to the stew’s color
- Beef broth (2 ½ cups): The stew’s liquid base that infuses the chunks of beef and pumpkin
- Red wine (¼ cup): Adds acidity and complexity to balance the richness
- Dried oregano (1 teaspoon): Brings warm, herbaceous notes to the dish
- Fresh thyme sprig (1): Contributes a subtle earthy aroma that complements the beef
- Bay leaf (1): Infuses the stew with a gentle layer of fragrant flavor
How to Make Beef Stew with Pumpkin Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5 minutes. Then toss in the garlic and let it sauté for another minute, just until fragrant—this builds a flavorful base that will carry through the entire stew.
Step 2: Brown Beef
Next, add the beef cubes along with about a teaspoon of kosher salt to this pot. Brown the beef on all sides for around 5 to 7 minutes, which locks in the juices and creates those wonderful caramelized bits that add richness. Stir in the tomato paste and cook for an additional minute—this step enhances the stew’s depth and color.
Step 3: Simmer Beef
Pour in the beef broth and red wine, then sprinkle in the dried oregano, fresh thyme sprig, and bay leaf. Bring everything up to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook slowly for about 1 ½ hours, allowing the beef to become melt-in-your-mouth tender and for the flavors to meld beautifully together.
Step 4: Add Pumpkin
Once the beef is wonderfully tender, stir in the cubed pumpkin (or your preferred squash). Continue cooking with the lid off for another 30 to 35 minutes, or until the pumpkin pieces soften but still hold their shape. This final cooking step ensures the pumpkin’s natural sweetness infuses the stew without turning mushy.
Step 5: Final Touches
Before serving, taste the stew and adjust salt as needed. Remove and discard the bay leaf and thyme sprig. Your Beef Stew with Pumpkin Recipe is now ready to warm your soul!
How to Serve Beef Stew with Pumpkin Recipe
Garnishes
To elevate your stew even further, consider garnishing it with freshly chopped parsley or a sprinkle of finely grated Parmesan. A drizzle of good-quality extra virgin olive oil can add a silky finish and bring out the savory notes.
Side Dishes
This stew pairs beautifully with rustic bread for dipping up every luscious bite or buttery mashed potatoes that soak up the rich broth. Alternatively, steamed green beans or a crisp green salad can provide a fresh contrast to the stew’s heartiness.
Creative Ways to Present
For a charming twist, serve the beef stew in individual bread bowls or rustic ceramic casserole dishes. Adding a dollop of sour cream or plain Greek yogurt on top adds a creamy tang that complements the pumpkin’s sweetness perfectly.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Stew with Pumpkin Recipe keeps well in the refrigerator for up to four days when stored in an airtight container. The flavors actually deepen overnight, making your next meal just as delightful.
Freezing
This stew freezes wonderfully, too. Let it cool completely before transferring portions into freezer-friendly containers or heavy-duty zip-top bags. It can be frozen for up to three months without losing its delicious taste or texture.
Reheating
When ready to enjoy again, thaw overnight in the fridge or gently warm from frozen over low heat on the stovetop. Stir occasionally and add a splash of beef broth or water if the stew seems too thick. A slow, gentle reheating keeps the beef tender and the pumpkin perfectly soft.
FAQs
Can I use other types of squash in this Beef Stew with Pumpkin Recipe?
Absolutely! Acorn squash and butternut squash are excellent substitutes that provide a similar sweetness and texture. Just be sure to cut them into cubes of similar size to the beef for even cooking.
Is there a way to make this recipe in a slow cooker?
Yes, you can brown the beef and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours, adding the pumpkin during the last hour so it doesn’t overcook.
What cut of beef is best for this stew?
Beef chuck works best because it becomes tender after slow cooking and has enough marbling to create a rich, succulent stew. Avoid lean cuts as they can become tough and dry.
Can I prepare this stew without wine?
If you prefer to skip the red wine, substitute it with an equal amount of additional beef broth or even a splash of balsamic vinegar for a bit of acidity and depth.
How do I thicken the broth if I want a heartier stew?
You can thicken the stew by whisking a tablespoon of flour or cornstarch with cold water and stirring it into the simmering broth during the final 10-15 minutes of cooking. This will create a luscious, velvety consistency.
Final Thoughts
There’s something truly magical about a well-made stew, and this Beef Stew with Pumpkin Recipe is proof that simple ingredients and a little patience can produce an absolutely unforgettable meal. It’s warm, comforting, and bursting with flavor in every spoonful. I can’t wait for you to try it and share it with the people you love—it’s the kind of dish that turns any day into a celebration of good food and cozy moments.
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Beef Stew with Pumpkin Recipe
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
Description
This hearty Beef Stew with Pumpkin is a comforting and flavorful dish, perfect for cozy dinners. Tender beef chuck is simmered slowly with aromatic herbs, garlic, and tomato paste, then combined with sweet, tender pumpkin to create a rich and satisfying stew that’s both warming and nutritious.
Ingredients
Vegetables
- 1 ½ cups chopped onion (from 1 large)
- 2 cloves garlic (chopped)
- 4 cups cubed pumpkin (acorn or butternut squash can be substituted)
Meat
- 2 pounds beef chuck (cut in 1-inch cubes)
Liquids
- 1 tablespoon olive oil
- 2 ½ cups beef broth
- ¼ cup red wine
Seasonings and Herbs
- Kosher salt and black pepper (to taste)
- 1 tablespoon tomato paste
- 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. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Then add the chopped garlic and cook for an additional 1 minute until fragrant.
- Brown Beef: Add the beef cubes and 1 teaspoon salt to the pot. Brown the beef on all sides over medium-high heat, which should take about 5 to 7 minutes. Stir in the tomato paste and cook for 1 minute to develop its flavor.
- Simmer Beef: Pour in the beef broth and red wine. Add dried oregano, fresh thyme sprig, and bay leaf to the pot. Bring the mixture to a simmer. Cover the pot and cook on low heat until the beef is tender, approximately 1 hour and 30 minutes.
- Add Pumpkin: Once the beef is tender, add the cubed pumpkin (or substitute squash) to the pot. Continue to cook, covered, for an additional 30 to 35 minutes or until the pumpkin is soft and tender.
- Serve: Taste the stew and adjust salt and pepper as needed. Remove and discard the bay leaf. Serve the stew hot for a comforting meal.
Notes
- Substitute acorn or butternut squash if pumpkin is unavailable.
- For a thicker stew, simmer uncovered for the last 10-15 minutes to reduce the liquid.
- Red wine can be omitted or substituted with additional beef broth if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Stovetop
- Cuisine: American
