Beef Pumpkin Stew
(no ratings)

Beef Pumpkin Stew

A hearty stew combining tender beef, creamy pumpkin, and fresh vegetables, perfect for chilly nights. The flavors meld beautifully over a long simmer, creating a comforting and filling dish.

OmnivoreDinner
By Daria
15 minPrep
3 hrCook
~4 hrTotal
6Servings
450Calories

Ingredients

  • Beef3 lbs
  • All purpose flour1/2 cup
  • Butter3 tablespoons
  • Onion1 cup, chopped
  • Garlic1 clove, peeled and crushed
  • Beef Stock4 cups
  • Pumpkin Puree3 cups
  • Worcestershire Sauce1 tablespoon
  • Kosher Salt1 tablespoon
  • Black Pepper1 teaspoon
  • Potatoes3 lbs, diced
  • Carrots1 lb, sliced
  • Thyme4 sprigs

This Beef Pumpkin Stew is a delightful blend of flavors, making it an ideal meal for fall or winter. The pumpkin puree adds a creamy texture and subtle sweetness, which balances the savory notes of the beef and spices. Serve it with crusty bread for a complete meal that warms the soul.

Feel free to adapt this recipe by adding your favorite vegetables or herbs. The long simmering time allows the flavors to deepen and the beef to become incredibly tender, so patience is key for this dish!

Instructions

  1. Prepare the beef

    15 min

    Cut the beef into 1-inch cubes and coat them in all-purpose flour until evenly covered. This will help thicken the stew as it cooks.

  2. Brown the beef

    20 min

    In a large soup pot, melt butter over medium-high heat. Brown the beef in small batches, ensuring all sides are nicely seared. Remove the browned beef and set it aside in a bowl.

  3. Sauté onion and garlic

    5 min

    In the same pot, add onion and crushed garlic. Sauté for about 1 minute, stirring to scrape up the browned bits from the bottom of the pot.

  4. Combine ingredients

    10 min

    Return the browned beef to the pot and add beef stock, pumpkin puree, Worcestershire sauce, kosher salt, and black pepper. Stir well and bring to a boil.

  5. Simmer the stew

    3 hr

    Once boiling, reduce heat to medium-low and let the stew simmer for 3 hours. Stir occasionally to prevent sticking and to help meld the flavors.

  6. Add vegetables

    30 min

    After 3 hours, add potatoes, carrots, and thyme sprigs to the pot. Increase heat to medium and cook for an additional 30 minutes until the vegetables are tender.

  7. Season and serve

    5 min

    Taste the stew and adjust salt if necessary. Serve hot, ideally with crusty bread on the side.

FAQ

Yes, chicken thighs would work well in this recipe, just reduce the cooking time.

Reviews

Loading reviews…