Beef Stew with Pumpkin
User Reviews
4.9
Beef Stew with Pumpkin
Description
Beef Stew with Pumpkin uses beef chuck browned with onions and garlic, then simmered slowly with tomato paste, beef broth, red wine, and herbs including oregano, thyme, and bay leaf. After the beef becomes tender, cubed pumpkin—such as acorn or butternut squash—is added and cooked until soft. The pumpkin adds a mild sweetness and natural thickening to the stew, contrasting the savory beef and fragrant herbs. This stew offers a satisfying blend of textures and flavors, with the meat breaking down into tender bites and the pumpkin melting gently into the broth.
The cooking method involves initial sautéing and browning followed by a long, slow simmer covered to allow flavors to meld and ingredients to soften properly. The stew can be served as a main dish and pairs well with crusty bread or over mashed potatoes to soak up the flavorful sauce.
For convenience, using pre-cut squash can reduce preparation time, and variations include substituting broth for wine or alternative squash types. Slow cooker or Instant Pot adaptations allow for versatile cooking methods depending on available equipment and time.
Ingredients
- 1 tablespoons olive oil
- 1 1/2 cups onion from 1 large, chopped
- 2 cloves garlic (chopped)
- 2 pounds beef chuck (cut in 1 inch cubes)
- kosher salt to taste
- black pepper to taste
- 1 tablespoon tomato paste
- 2 1/2 cups beef broth
- 1/4 cup red wine
- 1 teaspoons oregano dried
- 1 thyme sprig, fresh
- 1 bay leaf
- 4 cups pumpkin acorn or butternut squash, peeled and cut in 1-inch cubes, cubed
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
- This recipe yields about 7 cups of stew, suitable for several servings.
- To omit wine, replace it with additional beef broth without affecting the flavor balance significantly.
- Acorn squash or butternut squash can be used interchangeably with pumpkin based on availability.
- Pre-cut butternut squash saves prep time while providing the same texture and taste.
- For slow cooker use: brown meat and onions first, then slow cook for 8 hours on low heat, reducing broth by 1/4 cup.
- For Instant Pot: brown meat and onions, then cook on high pressure for 35 minutes with 1/4 cup less broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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