Description
A comforting and hearty Beef Stew with Pumpkin recipe perfect for fall. Tender beef, savory pumpkin flavors, and aromatic spices come together in a delicious one-pot meal.
Ingredients
Scale
For the Beef Stew:
- 2 pounds beef stew meat, cut into chunks
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Stew Base:
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 can (15 ounces) pumpkin purée
Vegetables and Seasonings:
- 2 cups peeled and cubed pumpkin or butternut squash
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- Chopped parsley for garnish
Instructions
- Toss Beef: In a large bowl, toss beef chunks with flour, salt, and pepper.
- Brown Beef: Heat olive oil in a pot, brown beef in batches, then transfer to a plate.
- Sauté Aromatics: Sauté onion until softened. Add garlic and tomato paste, cook briefly.
- Cook Stew: Return beef to the pot. Add broth, pumpkin, vegetables, and seasonings. Simmer covered for 2 to 2 ½ hours.
- Finish and Serve: Adjust seasoning, remove bay leaf, garnish with parsley, and serve hot.
Notes
- You can make this in a slow cooker by cooking on low for 7–8 hours after browning the beef and sautéing the aromatics.
- For added texture, serve over mashed potatoes or with crusty bread.
- Acorn squash is a good substitute for pumpkin cubes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 110 mg
