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
Scale
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.
