This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!
Beef Stew with Pumpkin
When the temperature starts to drop, I love to warm up with a comforting bowl of stew. Therefore, this Beef Stew with Pumpkin hits the spot! It’s made with chunks of beef brown with onions and garlic and then cook on low in a mixture of broth and red wine until tender. The stew is flavored with oregano, thyme, and bay leaf, and fresh pumpkin or winter squash is added halfway through. For some different beef stew recipes, try this Beef and Kabocha Squash Stew and Carne Guisada (Latin Beef Stew).
What is the best meat for beef stew?
The best meat for beef stew is beef chuck roast. It conveniently is one of the more budget-friendly cuts of meat since it’s so tough – making it perfect for stews. Since it’s higher in fat, I like to pair it with plenty of vegetables to balance the dish.
Do I have to brown the meat for beef stew?
Yes, I highly recommend it! Browning the beef gives it a much deeper flavor.
How can I make my beef stew tender?
Stews are all about low and slow cooking. The tough chuck roast is cut into small one-inch cubes and cooks on low heat for almost two hours. As it cooks, the beef will break down and get more tender. It’s definitely worth the time. Don’t use lean beef here, it will never become tender even if you cook it for hours.
Beef Stew Variations:
- If you’d like your beef stew without wine, swap it for more beef broth.
- Use acorn squash or butternut squash if you can’t find pumpkin.
- Save on prep time, and buy pre-cut butternut squash.
- To make in a slow cooker, brown the meat and onions first, then cook 8 hours on low heat with 1/4 cup less broth.
- To make in the Instant Pot, brown the meat and onions first then cook on high pressure for 35 minutes with 1/4 cup less broth.
More Stew Recipes You’ll Love:
Beef Stew with Pumpkin
This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!
- 1 tablespoons olive oil
- 1 1/2 cups chopped onion, from 1 large
- 2 cloves garlic, chopped
- 2 pounds beef chuck, cut in 1 inch cubes
- kosher salt and pepper, to taste
- 1 tablespoon tomato paste
- 2 1/2 cups beef broth
- 1/4 cup red wine
- 1 teaspoons dried oregano
- 1 sprig fresh thyme
- 1 bay leaf
- 4 cups cubed pumpkin,, acorn or butternut squash, peeled and cut in 1-inch cubes
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In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook 1 minute, until fragrant.
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Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
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Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
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Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
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Taste for salt and adjust as needed, discard bay leaves and serve.
Beef Stew Variations:
- If you’d like your beef stew without wine, swap it for more beef broth.
- Use acorn squash or butternut squash if you can’t find pumpkin.
- To save on prep time, buy pre-cut butternut squash.
- To make in a slow cooker, brown the meat and onions first, then cook 8 hours on low heat with 1/4 cup less broth.
- To make in the Instant Pot, brown the meat and onions first then cook on high pressure for 35 minutes with 1/4 cup less broth.
Makes about 7 cups.
Serving: 13/4 cups, Calories: 465kcal, Carbohydrates: 29g, Protein: 50.5g, Fat: 16.5g, Saturated Fat: 4g, Cholesterol: 168mg, Sodium: 283.5mg, Fiber: 7.5g, Sugar: 7g
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 9
Keywords: beef and pumpkin, beef stew recipe