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Beef Pumpkin Stew Recipe

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.

close up photo of beef pumpkin stew

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 lecso. At the beginning of fall, its beef pumpkin stew to the rescue.

This beef pumpkin stew 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.

blue dutch oven filled with pumpkin beef stew

Beef Pumpkin Stew Ingredients

Pumpkin Puree – Pumpkin puree is the star ingredient that gives the stew its distinctive flavor and seasonal twist. It adds creaminess, earthiness, and a touch of sweetness to the dish.

Beef – The beef serves as the heart of this stew, providing rich, savory flavors and a hearty texture. Stew meat or chuck roast are excellent choices, as they become tender and flavorful when slow-cooked.

All-Purpose Flour – The flour coats the beef before browning it. This step helps thicken the stew and adds a slight crust to the meat, enhancing its texture and flavor.

Looking for more soup? Check out these fall soup recipes!

Butter – Butter is initially used to sauté the beef, adding a rich, buttery flavor to the meat and helping with browning. It also serves as the base for cooking the onions and garlic, contributing to the stew’s aromatic base.

Yellow Onion – Chopped yellow onions provide a sweet and savory base to the stew, lending depth and flavor to the overall dish.

Garlic – Minced garlic adds a subtle yet essential layer of flavor to the stew. Its aromatic quality enhances the savory profile of the dish.

Beef Stock or Broth – Beef stock or broth forms the liquid foundation of the stew, infusing it with rich and savory flavors. It’s essential for creating a delicious and comforting base.

beef pumpkin stew in a blue dutch oven

Worcestershire Sauce – Worcestershire sauce contributes a savory and slightly tangy flavor, enhancing the beef and deepening the overall taste of the stew.

Potatoes – Diced potatoes add a hearty and starchy element to the stew, thickening the broth and providing substance. They absorb the flavors of the stew, making them a comforting addition.

Carrots – Sliced carrots introduce a sweet and earthy note to the stew, complementing the pumpkin and adding vibrant color and texture.

Thyme Sprigs – Fresh thyme sprigs infuse the stew with a delightful herbal aroma and flavor. They are added whole and removed before serving.

When combined and slow-cooked, these ingredients create a Beef Pumpkin Stew that’s hearty and comforting, with layers of flavor and a touch of seasonal warmth.

It’s a perfect dish for fall and winter gatherings.

white bowl of pumpkin beef stew and a glass of red wine

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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.

Begin by cutting the beef into 1-inch chunks, then dredging them in flour until they’re evenly coated. This step helps thicken the stew and adds a delightful texture to the meat.

In a large soup pot (or Dutch oven) over medium-high heat, melt the butter. In small batches, brown the floured beef chunks on all sides. As each batch is browned, set it aside in a large bowl to make room for the next.

This browning process is essential for developing rich, savory flavors in the stew.

It’s time to create the aromatic base with all the beef browned. Add the chopped onion and minced garlic to the pot and sauté for about a minute.

While doing so, be sure to scrape the bottom of the pot to release any flavorful bits left behind from browning the beef. This step infuses the stew with aromatic richness and depth.

Return the browned beef to the pot and add the beef stock (or broth), pumpkin puree, Worcestershire sauce, salt, and pepper. Stir everything together thoroughly to create a harmonious mixture.

overhead photo of beef pumpkin stew

Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and let the stew simmer for a slow and gentle three-hour cook, stirring occasionally to meld the flavors.

After the initial simmering period, add the diced potatoes, sliced carrots, and fresh thyme sprigs to the pot. These vegetables will infuse the stew with hearty goodness and vibrant colors.

Increase the heat to medium and continue cooking for 30 minutes, ensuring the vegetables are tender and perfectly incorporated.

Season with salt to taste, providing the seasoning that suits your preference, and your beef pumpkin stew is ready to be served.

With these detailed steps, you’ll have a hearty and flavorful Beef Pumpkin Stew lovingly prepared with tender beef, savory aromatics, pumpkin goodness, and a medley of vegetables.

Once my timer goes off, I serve myself a big bowl and sip a glass of wine. It’s the perfect way to end any autumn night!

closeup photo of pumpkin beef stew with large chunks of beef, potatoes, and carrots

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!

close up photo of beef pumpkin stew

Beef Pumpkin Stew

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.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Soups
Cuisine: American
Servings: 10
Calories: 568kcal


  • 3 pounds beef stew meat or chuck roast
  • ½ 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.


Calories: 568kcal | Carbohydrates: 42g | Protein: 30g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 106mg | Sodium: 1072mg | Potassium: 1465mg | Fiber: 7g | Sugar: 7g | Vitamin A: 19141IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 6mg
Tried this recipe?Let us know how it was!

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4.52 from 91 votes (91 ratings without comment)
Recipe Rating


Saturday 30th of April 2022

Wow, I have made many a beef stew recipes over the 52 years of my life and this one knocks it out of the ballpark. Who would’ve ever thought of pumpkin purée? It’s so good and like others have said, my house smelled delicious. The flavors are spot on.

I agree though that there are too many vegetables to fit with the meat and broth in this recipe. I made mine in a Dutch oven on the stove, let it simmer on low heat covered for 3 hours. In the end, I left 3 potatoes behind, but admittedly the “broth” reduced more than I wanted and I had to move it to a smaller burner, added a cup of water for more liquid volume and ended up cooking my veggies another hour thereafter before they softened up enough for the stew. I also browned my beef stew and my onions & garlic in bacon grease and skipped the flour.

But this one is a keeper. My husband wouldn’t stop raving about it. Thank you for sharing.


Sunday 13th of December 2020

Wow, I was looking for a stew recipe for a cold winter evening, that would allow me to use up my leftover pumpkin puree. Came across this and it exceeded my expectations! This stew is so tasty, I will definitely make it again soon!


Wednesday 14th of October 2020

One of the best ever pumpkin stew recipe i have ever tried. Thanks for sharing this recipe with all of us,


Sunday 12th of July 2020

I have never seen pumpkin purée in a can as ai live in Aus, but could I just add diced pumpkin to the stew at beginning so by the time it’s cooked it would be mushy? Instead of the extra step in cooking and pureeing as my blender on the blink ?


Thursday 10th of October 2019

Cut meats/veggies in half. I have a large lencruset like the one pictured. Midway through cooking I can tell vegetables won’t fit. Season the flour with thyme and garlic powder. Do a pass with salt/pepper on the steak before adding flour. Add thyme when you sauté garlic (3 cloves minced) and onion (one full).

Natalie Sartz

Monday 14th of October 2019

Thank you for that!