This Beef Stew with Pumpkin dish is slow-cooked on the stove, with pumpkin (or butternut/acorn squash) added once the meat is soft. Serve with toasted bread to mop up the final drops!
Beef Stew with Pumpkin
When the temperature drops, I enjoy warming up with a bowl of beef stew. As a result, this Pumpkin stew is delicious! Chunks of beef are browned with onions and garlic before being cooked on low in a combination of stock and red wine until soft. The stew is seasoned with oregano, thyme, and bay leaf before adding fresh pumpkin or winter squash halfway through.
Which meat is best for Beef Stew with Pumpkin?
The greatest beef stew meat is chuck roast. Because it is so tough, it is one of the least expensive pieces of beef, making it ideal for stews. Because it is heavier in fat, I like to serve it with a variety of vegetables to balance the meal.
Do I need to brown the meat for beef stew?
Yes, I would strongly suggest it! Browning the steak before simmering it adds a much richer flavor.
How can I make beef stew tender?
Stews require low and slow cooking. The tough chuck roast is chopped into small one-inch chunks and cooked over low heat for about two hours. As it cooks, the meat breaks down and becomes more soft. It’s definitely worth your time. Don’t use lean meat here; it will never get soft, no matter how long you cook it.
Beef Stew with Pumpkin Variations:
- If you don’t want to use wine in your beef stew, use extra beef broth instead.
- If pumpkin is not available, use acorn or butternut squash instead.
- Carrots and tomatoes can be used as additional vegetables.
- Purchase pre-cut butternut squash to save time in preparation.
- To prepare in a slow cooker, brown the beef and onions first, then simmer for 8 hours on low with 1/4 cup less liquid.
- To prepare in the Instant Pot, brown the meat and onions first, then cook for 35 minutes at high pressure with 1/4 cup less broth.
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Recipe Card
Beef Stew with Pumpkin
Ingredients
- 1 tablespoons olive oil
- 1 1/2 cups chopped onion from 1 large
- 2 cloves garlic chopped
- 2 pounds beef chuck cut in 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 teaspoons dried oregano
- 1 sprig fresh thyme
- 1 bay leaf
- 4 cups cubed pumpkin , acorn or butternut squash, peeled and cut in 1-inch cubes
Instructions
- In a large saucepan or Dutch oven, cook the onion in oil over medium heat until tender, approximately 5 minutes. Add the garlic and simmer for 1 minute, or until fragrant.
- Brown meat with 1 teaspoon salt for 5 to 7 minutes. Add tomato paste and simmer for 1 minute.
- Cook the remaining ingredients, except the pumpkin, over low heat for about 1 1/2 hours, or until the beef is cooked.
- Add the pumpkin (or squash) and simmer for another 30 to 35 minutes, until soft.
- Taste for salt and adjust as required; remove bay leaves before serving.
Notes
Beef Stew Variations:
- If you don’t want to use wine in your beef stew, use extra beef broth instead.
- If pumpkin is not available, use acorn or butternut squash instead.
- Pre-cut butternut squash might save you time in the kitchen.
- To prepare in a slow cooker, brown the beef and onions first, then simmer for 8 hours on low with 1/4 cup less liquid.
- To prepare in the Instant Pot, brown the meat and onions first, then cook for 35 minutes at high pressure with 1/4 cup less broth.
Makes approximately 7 cups.
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