If you’re searching for a comforting, hearty dish that perfectly blends autumn flavors with classic richness, look no further than the Beef Stew with Pumpkin Recipe. This stew brings together tender beef chuck, silky pumpkin, and a luxurious mix of herbs and red wine to create a one-pot wonder that delights every sense. From the savory depth of the beef broth to the subtle sweetness of the pumpkin, this recipe is an inviting hug in a bowl, ideal for cozy dinners and sharing with loved ones.
Ingredients You’ll Need
The beauty of this Beef Stew with Pumpkin Recipe is in its simplicity. Each ingredient has a crucial job to play, building layers of flavor and texture that turn humble kitchen staples into a memorable meal. From aromatic onions to robust red wine, every element shines through in the slow-cooked magic.
- Chopped onion: Adds a sweet and savory base that softens beautifully as it simmers.
- Chopped garlic: Brings a fragrant warmth that complements the beef perfectly.
- Cubed pumpkin: The star ingredient for subtle sweetness and creamy texture.
- Beef chuck cubes: Provides rich, tender meat that becomes melt-in-your-mouth after slow cooking.
- Olive oil: Used for frying to develop a caramelized flavor on the onions and beef.
- Kosher salt and black pepper: Essential seasoning to enhance every flavor.
- Tomato paste: Adds a concentrated tangy depth and a beautiful color.
- Beef broth: The flavorful liquid that braises the beef and melds the ingredients.
- Red wine: Infuses a subtle fruity acidity that balances the richness.
- Dried oregano: Offers earthy herbal notes that brighten the stew.
- Fresh thyme sprig: Adds a fragrant, woodsy aroma.
- Bay leaf: Contributes a delicate background spice during cooking.
How to Make Beef Stew with Pumpkin Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Once warm, toss in the chopped onions and cook them gently until they turn soft and translucent, about five minutes. Then add the chopped garlic, cooking it just long enough to release its aroma but not burn—around one minute. This step creates a flavorful foundation for the stew.
Step 2: Brown the Beef
Add the beef chuck cubes to the pot along with a teaspoon of salt. Let the meat cook, untouched initially, to develop a lovely browned crust. Turn the pieces carefully to brown all sides—this process locks in flavor and juices. After about five to seven minutes, stir in the tomato paste and cook it out for a minute to deepen its flavor before the liquid goes in.
Step 3: Deglaze and Simmer
Pour in the beef broth and the red wine, scraping the bottom of the pot to lift those tasty browned bits. Sprinkle in the oregano, add the fresh thyme sprig, and toss in the bay leaf. Bring everything to a gentle simmer, then cover the pot and reduce the heat. Let the stew cook low and slow for about an hour and a half until the beef is tender and meltingly soft.
Step 4: Add the Pumpkin
Once the beef is tender, stir in the cubed pumpkin (or substitute butternut or acorn squash). Return the pot to the heat and allow the pumpkin to soften, simmering for 30 to 35 minutes. The pumpkin will soak up the savory broth while adding a subtle sweetness and creamy texture, rounding out the stew beautifully.
Step 5: Final Seasoning and Serve
Taste the stew and add more salt if needed to balance all the flavors. Remember to remove the bay leaf and thyme sprig before serving. Dish out this warm, hearty stew hot, inviting everyone to dive into the rich, comforting depths of this seasonal classic.
How to Serve Beef Stew with Pumpkin Recipe
Garnishes
Adding fresh herbs like chopped parsley or a sprinkle of thyme leaves just before serving brings a vibrant pop of color and freshness to the stew. A drizzle of good-quality olive oil or a dollop of sour cream adds a lovely richness to each spoonful.
Side Dishes
This Beef Stew with Pumpkin Recipe pairs wonderfully with crusty bread to mop up all the luscious gravy or a side of creamy mashed potatoes. For a lighter contrast, try a crisp green salad dressed with lemon vinaigrette to brighten the plate.
Creative Ways to Present
Serve the stew inside small hollowed-out pumpkins or acorn squash bowls for an eye-catching autumnal centerpiece. Alternatively, ladle it over buttered noodles or creamy polenta for a different textured experience that still captures all the stew’s cozy flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the stew to an airtight container and store it in the refrigerator for up to three days. The flavors actually deepen overnight, so you might find leftovers even tastier the next day!
Freezing
This Beef Stew with Pumpkin Recipe also freezes beautifully. Portion it out into freezer-safe containers and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat the stew gently on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of broth or water if it’s too thick. Avoid boiling again to keep the tender beef from toughening and the pumpkin creamy.
FAQs
Can I use a different type of meat?
Absolutely! While beef chuck is ideal due to its fat content and tenderness when slow-cooked, you can also use brisket or even lamb shoulder if you want a twist. Just adjust cooking times accordingly.
What if I don’t have red wine?
You can substitute the red wine with additional beef broth or a splash of balsamic vinegar to maintain acidity and depth without alcohol. The stew will still be deliciously flavorful.
Is it okay to use canned pumpkin?
Fresh pumpkin or squash is best for texture, but in a pinch, you can use canned pumpkin puree. Add it later in the cooking process and adjust the broth as needed since puree will thicken the stew more quickly.
Can this stew be made in a slow cooker?
Yes, you can start by sautéing the onions, garlic, and browning the beef on the stovetop, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, adding the pumpkin in the last hour.
What sides complement this stew?
Aside from bread and mashed potatoes, roasted root vegetables or a simple buttered vegetable medley make excellent sides that enhance the hearty, rustic vibe of this beef stew with pumpkin.
Final Thoughts
There’s something truly special about a bowl of beef stew that feels as comforting as a warm hug, and this Beef Stew with Pumpkin Recipe hits that note perfectly. With its luscious blend of tender meat, subtly sweet pumpkin, and savory herbs, it’s a dish that invites you to slow down and savor every bite. I hope you give this a try soon and find yourself reaching for it whenever you crave that cozy, home-cooked goodness.
Print
Beef Stew with Pumpkin Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Beef Stew with Pumpkin, combining tender chunks of beef chuck simmered slowly with aromatic herbs and savory broth, enhanced by sweet and tender pumpkin pieces. This comforting stew is perfect for cozy meals and offers a perfect balance of rich meatiness and subtle sweetness from the pumpkin.
Ingredients
Vegetables
- 1 ½ cups chopped onion (from 1 large)
- 2 cloves garlic (chopped)
- 4 cups cubed pumpkin (acorn or butternut squash can be substituted)
Meat
- 2 pounds beef chuck (cut in 1-inch cubes)
Other Ingredients
- 1 tablespoon olive oil
- Kosher salt and black pepper (to taste)
- 1 tablespoon tomato paste
- 2 ½ cups beef broth
- ¼ cup red wine
- 1 teaspoon dried oregano
- 1 sprig fresh thyme
- 1 bay leaf
Instructions
- Prepare the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté chopped onions until softened, about 5 minutes. Add chopped garlic and cook for 1 minute more to release their aroma.
- Brown the beef: Add beef cubes and 1 teaspoon salt to the pot. Brown the beef on all sides, which should take about 5 to 7 minutes. Stir in tomato paste and cook for an additional minute to deepen flavor.
- Simmer the stew base: Pour in beef broth, red wine, dried oregano, fresh thyme sprig, and bay leaf. Bring the mixture to a simmer, then cover and reduce heat to low. Allow the beef to cook gently until tender, approximately 1 ½ hours.
- Add the pumpkin: Once the beef is tender, add the cubed pumpkin or squash to the pot. Continue cooking covered for an additional 30 to 35 minutes, or until the pumpkin is soft and cooked through.
- Final seasoning and serving: Taste the stew and adjust salt as needed. Remove and discard the bay leaf before serving the stew hot to enjoy its rich flavors.
Notes
- Substitute pumpkin with acorn or butternut squash if preferred.
- For a thicker stew, mash some of the pumpkin pieces into the broth before serving.
- Red wine adds depth but can be omitted or replaced with additional beef broth if desired.
- Leftovers store well and often taste better the next day as flavors meld.
- Serve with crusty bread or over mashed potatoes for a complete meal.
