I absolutely love sharing this Beef Stew with Pumpkin Recipe with friends because it’s like a warm hug on a chilly day. The combination of tender beef and sweet, velvety pumpkin creates a comforting, hearty stew that feels special yet easy to make. Whether you’re cozying up on a weekend or cooking a satisfying dinner after work, this stew never disappoints.
When I first tried adding pumpkin to a beef stew, I wasn’t sure how it would turn out—but it quickly became a favorite in my household. You’ll find that the natural sweetness of the pumpkin balances beautifully with the rich, savory flavors from the meat and herbs. Plus, it’s a great way to sneak extra veggies into dinner without any fuss.
Why You’ll Love This Recipe
- Perfect Autumn Comfort Food: The pumpkin adds a cozy, seasonal touch that makes this stew feel like a fall favorite.
- Simple Ingredients, Big Flavor: You probably have most of these staples at home, yet the result tastes like you spent hours perfecting it.
- Flexible Cooking Methods: Whether you prefer stovetop, slow cooker, or Instant Pot, this recipe adapts with ease.
- Nutrient Boost: Adding pumpkin not only enhances flavor but brings in vitamins and a natural sweetness that cuts back on added sugar or salt.
Ingredients You’ll Need
These ingredients work in harmony to create a rich and flavorful beef stew with pumpkin that’s perfectly balanced. When shopping, look for fresh, firm pumpkin or an alternative winter squash like butternut or acorn, which I’ve found equally delicious here.
- Olive oil: A good-quality olive oil is all you need to sauté the aromatics and brown your beef beautifully.
- Chopped onion: Adds natural sweetness and depth; yellow onions work great here.
- Garlic: Just two cloves give a lovely fragrant punch without overpowering the dish.
- Beef chuck: This cut is perfect because it becomes tender and flavorful after slow cooking.
- Kosher salt and black pepper: Essential for seasoning—don’t skip adjusting these to your taste at the end!
- Tomato paste: Adds a subtle richness and slight acidity that lifts the stew.
- Beef broth: The stew’s base that brings everything together; homemade or good-quality store-bought works fine.
- Red wine: Adds depth and a touch of complexity—feel free to substitute with extra broth if you’d rather avoid alcohol.
- Dried oregano: Aromatic herb for a subtle earthiness.
- Fresh thyme sprig: Fresh herbs always elevate the flavor, making it more vibrant.
- Bay leaf: A classic stewing herb that infuses gentle warmth.
- Pumpkin cubes: The star here, tender and slightly sweet, which balances the rich beef.
Variations
I love how this Beef Stew with Pumpkin Recipe is so easy to tweak — I often change it up depending on the season or what I have on hand. Don’t be afraid to make it your own!
- Wine-Free Version: When I ran out of red wine once, I just swapped it with extra beef broth and honestly, it still turned out amazing and tender.
- Different Squash Options: If pumpkin is hard to find, I sometimes use butternut squash or acorn squash—they both add a lovely sweetness and soften up perfectly.
- Slow Cooker Method: On busy days, I brown the meat and onions first, then let everything slow cook for 8 hours on low; it’s foolproof and yields melt-in-your-mouth results.
- Instant Pot Shortcut: For quick dinners, browning then pressure cooking for 35 minutes with a bit less broth saves time and still delivers tender beef and soft pumpkin.
How to Make Beef Stew with Pumpkin Recipe
Step 1: Sauté Onion and Garlic
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 slightly translucent, about 5 minutes. Then toss in the garlic and sauté for just 1 minute until fragrant. This base step is key — don’t rush it, as it builds flavor for the whole stew.
Step 2: Brown the Beef
Add your beef chuck cubes to the pot and season with a teaspoon of salt. Brown the meat on all sides, which usually takes around 5 to 7 minutes. This step seals in the juices and adds beautiful caramelized flavor to your stew. Remember, it’s okay if the pot looks a bit sticky—that’s flavor you’re going to deglaze later.
Step 3: Build the Stew Base
Stir in the tomato paste and cook it for about a minute to deepen its flavor. Then add your beef broth, red wine, dried oregano, fresh thyme sprig, and bay leaf. Give it a gentle stir, cover the pot, and reduce the heat to low. Let this simmer gently for about an hour and a half, until the meat is wonderfully tender.
Step 4: Add the Pumpkin and Finish Cooking
Once the beef is tender, add the cubed pumpkin (or your chosen squash) to the pot. Continue cooking for another 30 to 35 minutes until the pumpkin softens but still holds its shape. Give the stew a taste and season with salt as needed. Don’t forget to remove the bay leaves before serving!
Pro Tips for Making Beef Stew with Pumpkin Recipe
- Use Room Temperature Beef: Letting the beef come to room temp before browning helps it cook evenly and brown better.
- Don’t Skip Browning: Taking the time to brown the meat and onions adds layers of flavor you can’t get from just simmering.
- Monitor Liquid Levels: Check occasionally while simmering and add a splash more broth if it looks too thick or is drying out.
- Cut Pumpkin Uniformly: Cube your pumpkin into even sizes so everything cooks at the same rate and you avoid mushy pieces.
How to Serve Beef Stew with Pumpkin Recipe
Garnishes
I usually finish off this stew with a sprinkle of fresh parsley or thyme leaves, which adds a pop of color and fresh herbal aroma. Sometimes, a dollop of sour cream or plain Greek yogurt on top adds a lovely creamy contrast that my family adores.
Side Dishes
For sides, crusty bread is my go-to for mopping up every last bit of the stew. Mashed potatoes or buttered egg noodles also pair wonderfully if you want a more filling meal. Occasionally, I serve it alongside a crisp green salad to lighten things up.
Creative Ways to Present
For special occasions, I sometimes ladle the stew into mini pumpkin bowls or hollowed-out squash cups— it looks festive and adds a wow factor that surprises guests. Another fun idea is topping it with homemade croutons or toasted pumpkin seeds for some crunch.
Make Ahead and Storage
Storing Leftovers
After enjoying dinner, I store leftovers in airtight containers in the fridge where they keep well for up to 4 days. The flavors actually deepen overnight, making the stew even better the next day.
Freezing
If I want to save time on future meals, I freeze leftovers in portion-sized containers. Just make sure your pumpkin isn’t overcooked before freezing since it can sometimes get mushy after thawing. Thaw in the fridge overnight for best results.
Reheating
When reheating, I prefer warming up this stew gently on the stove over medium-low heat, stirring occasionally so it heats evenly without drying out. You can also add a splash of broth if it feels too thick. Microwaving works fine too, but watch the pumpkin so it doesn’t turn too soft.
FAQs
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Can I use other types of squash instead of pumpkin in this Beef Stew with Pumpkin Recipe?
Absolutely! Butternut and acorn squash work beautifully as substitutes, offering a similar sweetness and texture. Just be sure to peel and cube them evenly for consistent cooking.
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Is it necessary to add red wine in this stew?
Nope! If you prefer to avoid alcohol, simply replace the red wine with an equal amount of beef broth. The stew will still be rich and flavorful.
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Can I make this Beef Stew with Pumpkin Recipe in a slow cooker?
Yes, you can. Brown the meat and onions first, then transfer everything to the slow cooker and cook on low for about 8 hours. Just reduce the broth by about 1/4 cup since slow cookers retain liquid differently.
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How do I prevent the pumpkin from getting mushy?
Cut your pumpkin into uniform cubes and add it later in the cooking process—typically just the last 30-35 minutes—so it becomes tender but keeps its shape.
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What cut of beef is best for this stew?
Beef chuck is ideal because it’s flavorful and becomes tender with slow cooking. Avoid leaner cuts like sirloin, which can dry out in a long simmer.
Final Thoughts
This Beef Stew with Pumpkin Recipe is one of those comforting dishes that’s incredibly satisfying to make and share. It’s stood the test of time in my kitchen for its ease, depth of flavor, and that cozy vibe it brings to the table. I really hope you give it a try—you might just find yourself making it over and over, especially as the cooler months roll in.
Print
Beef Stew with Pumpkin Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Stew with Pumpkin combines tender beef chuck, aromatic herbs, and sweet pumpkin cubes cooked slowly to create a rich and comforting dish perfect for chilly days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion (from 1 large)
- 2 cloves garlic, chopped
- 2 pounds beef chuck, cut into 1-inch cubes
- 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
- 4 cups cubed pumpkin (acorn or butternut squash), peeled and cut into 1-inch cubes
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Brown the Beef: Add the beef cubes to the pot. Season with 1 teaspoon kosher salt and black pepper to taste. Brown the meat on all sides for 5 to 7 minutes to develop flavor. Stir in the tomato paste and cook for 1 minute to deepen the taste.
- Simmer Stew Base: Pour in the beef broth, red wine, dried oregano, fresh thyme sprig, and bay leaf. Stir to combine. Cover the pot and reduce heat to low. Let the stew simmer gently until the beef is tender, approximately 1 hour and 30 minutes.
- Add Pumpkin: Add the cubed pumpkin to the pot. Continue to cook uncovered for an additional 30 to 35 minutes until the pumpkin is soft and cooked through.
- Final Seasoning and Serve: Taste the stew and adjust seasoning with additional salt as needed. Remove the bay leaf and thyme sprig before serving. Serve hot and enjoy your comforting beef stew with pumpkin.
Notes
- For a wine-free version, replace the red wine with additional beef broth.
- Acorn squash or butternut squash can be used interchangeably with pumpkin.
- To save time, purchase pre-cut butternut squash from the store.
- To prepare in a slow cooker: brown meat and onions first, then cook on low for 8 hours with 1/4 cup less broth.
- To prepare in an Instant Pot: brown meat and onions first, then cook on high pressure for 35 minutes with 1/4 cup less broth.
- This recipe yields about 7 cups of stew, serving 4 people.
Nutrition
- Serving Size: 1.75 cups
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
