This pumpkin beef stew recipe is the perfect meal for cool autumn nights. It is savory, hearty and guaranteed to warm you up! Pair it with a glass of Nero d’Avola, one of my favorite Sicilia DOC wines.
This post is sponsored by Wines of Sicily. My love of Sicilian wine and my opinions are my own.
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 less sandwiches and more soups and stews.
Today’s 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.
Pair it with my favorite Sicilian red, Nero d’Avola. Nero d’Avola is one of the most popular Sicilian grapes – on my trip to Sicily with Sicilia DOC, I fell in love with it. It is dry and full-bodied – just the way I like my reds.
It is also one of the easiest wines from Sicily to find at wine stores and restaurants. I have seen Nero d’Avola on the wine list of many Italian restaurants in Chicago (much to my pleasure!)
Pumpkin Beef Stew Recipe
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 in flour and brown it in butter. 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 fills 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 the potatoes, carrots and thyme. I also pour myself a glass of Nero d’Avola to help me bide my time.
Once my timer goes off, I serve myself a big bowl of pumpkin beef stew and sip on my glass of wine. It’s the perfect way to end any autumn night!
Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered. Serve this stew with Nero d'Avola.
In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the beef and setting it aside in a large bowl as you go. Once all of 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.
Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
Serve this stew with Nero d'Avola.