Beef Stew with Pumpkin

Name: Beef Stew with Pumpkin
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 1 tablespoons olive oil; 1 1/2 cups chopped onion; 2 cloves garlic; 2 pounds beef chuck; kosher salt and black pepper; 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

User Reviews

4.9

81 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
4 servings
Calories
600 kcal
Course
Dinner
Cuisine
American

Beef Stew with Pumpkin

Iris Warren

Report

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!

Share:

I Made This!

60 people made this

Print

16 people printed this

Save this

48 people saved this

Ingredients

Servings

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 black 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)

Add to Shopping List

Instructions

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.
Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
Taste for salt and adjust as needed, discard bay leaves and serve.

Notes

Makes about 7 cups.
Makes about 7 cups.
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.

Nutrition Information

Show Details

Serving 13/4 cups Calories 600kcal (30%) Carbohydrates 16g (5%) Protein 46g (92%) Fat 39g (60%) Saturated Fat 15.5g (78%) Cholesterol 154mg (51%) Sodium 447.5mg (19%) Fiber 2g (8%) Sugar 7g (14%)