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
Scale
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
