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Hearty Beef Stew with Pumpkin Recipe

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4.1 from 241 reviews

This hearty Beef Stew with Pumpkin is a comforting and flavorful dish perfect for chilly evenings. Slow-cooked on the stovetop, tender chunks of beef chuck meld with aromatic onions, garlic, and herbs, complemented by the natural sweetness of cubed pumpkin or squash. Serve with crusty bread to soak up the rich, savory broth for a satisfying meal.

  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings

Ingredients

Beef Stew Base

  • 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

Vegetables

  • 4 cups cubed pumpkin (or acorn or butternut squash), peeled and cut into 1-inch cubes

Instructions

  1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the chopped garlic and cook for an additional 1 minute until fragrant.
  2. Brown the Beef: Add the cubed beef chuck to the pot along with 1 teaspoon of salt. Brown the beef 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.
  3. Add Liquids and Herbs: Pour in the beef broth and red wine. Add the dried oregano, fresh thyme sprig, and bay leaf. Stir everything together, then cover the pot and reduce heat to low. Let it simmer gently until the beef is tender, approximately 1 1/2 hours.
  4. Cook the Pumpkin: Remove the lid, add the cubed pumpkin or squash to the pot. Cover again and cook for an additional 30 to 35 minutes until the pumpkin is tender and easily pierced with a fork.
  5. Final Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Discard the bay leaf and thyme sprig. Serve the stew hot with crusty bread for dipping and soaking up the delicious juices.

Notes

  • If you prefer your stew without wine, substitute the red wine with an equal amount of additional beef broth.
  • You can use acorn squash or butternut squash as alternatives to pumpkin if desired.
  • To save time, purchase pre-cut butternut squash available in some stores.
  • For slow cooker preparation, brown the meat and onions first, then combine all ingredients (reducing broth by 1/4 cup) and cook on low for 8 hours.
  • In an Instant Pot, brown the meat and onions, then cook on high pressure for 35 minutes with 1/4 cup less broth.
  • This recipe yields about 7 cups of stew.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/hearty-beef-stew-with-pumpkin-recipe/