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
Scale
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
