This beef pumpkin stew recipe is hearty and delicious! Made with pumpkin puree and beef stew meat, it is savory and guaranteed to warm you up.
As the trees’ leaves start to change color and fall and the temperatures begin to drop, I start to crave heartier dinners. The warmer the meal, the better.
I pile on more and more layers of clothing and I start to eat fewer sandwiches and more soups and stews. At the end of summer, I’m all about the
This recipe is the perfect savory pumpkin recipe. It combines one of my favorite fall flavors (I want pumpkin everything!!) with beef stew.
I have yet to meet someone who doesn’t like beef stew.
For anyone out there who may be scared about combining pumpkin with beef, this is the recipe for you. The pumpkin flavor is subtle thanks to the slow simmer of the stew.
How to Make Beef Pumpkin Stew
The secret to beef stew is just that – letting it stew. The longer you let it simmer, the more tender the beef becomes.
To begin, dredge the beef pieces in flour and brown it in butter in a soup pot. Do this step in small portions and remove the beef from the pot as you go.
Once all of your beef is browned and removed, add the onion and garlic to the pot, scraping the bottom of the pot as you go.
After a minute or so, return the beef to the pot and add the beef stock, seasonings, and pumpkin. Bring it to a boil and then let it simmer for several hours, stirring occasionally.
This is the hardest part for me – I want to start eating as soon as my kitchen begins to fill with the scents of spices.
I resist though. I know that the longer I can let myself wait, the more tender the beef will become.
During the last 30 minutes of cooking time, I add potatoes, carrots, and thyme. Once my timer goes off, I serve myself a big bowl of pumpkin beef stew and sip on a glass of wine.
It’s the perfect way to end any autumn night!
What to serve with beef stew?
I recommend serving beef pumpkin stew with crusty bread or rolls (to soak up allll of that gravy) and a small side salad.
More soups to warm you up!
- 3 pounds beef (stew meat or chuck roast)
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 1 cup yellow onion, chopped
- 1 clove garlic, minced
- 4 cups beef stock or broth
- 3 cups pumpkin puree
- 1 tablespoon Worcestershire sauce
- 1 tablespoon kosher or sea salt
- 1 teaspoon ground black pepper
- 3 pounds potatoes, peeled and diced
- 1 pound carrots, peeled and sliced
- 3-4 thyme sprigs
- Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
- In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
- Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.
- Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.
Serve this stew with Nero d'Avola.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 650 Total Fat: 31g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 128mg Sodium: 1033mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 7g Sugar: 8g Sugar Alcohols: 0g Protein: 44g