Beef Stew with Pumpkin

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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
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).

Beef Stew with Pumpkin

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.

Beef Stew with Butternutcut up squashBeef Stew with Winter Squash

More Stew Recipes You’ll Love:

Beef Stew with Pumpkin
Print WW Personal Points
5 from 18 votes
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Beef Stew with Pumpkin 

9
9
9
SP
600 Cals 46 Protein 16 Carbs 39 Fats
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
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!

Ingredients

  • 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

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.
    how to make beef stew
  • 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.
    pumpkin added to stew
  • Taste for salt and adjust as needed, discard bay leaves and serve.

Notes

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.

Nutrition

Serving: 13/4 cups, Calories: 600kcal, Carbohydrates: 16g, Protein: 46g, Fat: 39g, Saturated Fat: 15.5g, Cholesterol: 154mg, Sodium: 447.5mg, Fiber: 2g, Sugar: 7g
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 9
Keywords: beef and pumpkin, beef stew recipe

 

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46 comments

  1. I made this in the instant pot and used butternut squash. It is absolutely delicious. I made it right before the program changed this week and it came out to 11 SP per serving for the blue plan which was 1 cup/serving. I added the squash at the beginning and it cooked perfectly. It is tender and isn’t falling apart or mushy. The only thing I would change when I make it again, is to add more squash. The meat is what makes this so high in points which reduced the serving size for me. Adding more veggies will satisfy me more. Happy cooking!

  2. This was absolutely delicious, my husband didn’t even realize it was pumpkin! 

    It was a tad watery, so I whisked 3 tablespoons of flour into 2 cups of the liquid (after cooking) and mixed back in and it seemed to thicken it up. 

    I will be making this again!

  3. This was so yummy! Made it with red kuri squash (strangely our store didn’t have anything else)-35 minutes in the instant pot and 5 minutes with the squash. So delicious

  4. Delish! Made as directed in instapot (35 min for meat natural release and 8 for squash quick release) I used butternut as I was too lazy to cut and peel pumpkin. Served with some rice. All 5 of us liked it! Thanks for a great alternative to standard stew. 

  5. When do I add the Pumpkin when cooking with the slow cooker?

  6. Excellent. I cut the beef to 1 pound and added baby carrots and quartered onion. I replaced the wine with two tablespoons of balsamic vinegar. Added marjoram as well. Next time I will add mushrooms. Absolutely delicious. I was able to get six 1.25 cup servings out of this at 5 green points by adding the veg and cutting the beef down. This is a keeper.

  7. What other veggies would go with this? I am going to do it in the slow cooker. Would appreciate a quick reply b/c I am getting groceries this evening.

    Thanks

  8. Very easy and tastes great! Perfect for fall and winter. 

  9. Could the number of servings be reflected incorrectly?

  10. Made this tonight. It was outstanding! My only changes were that in our area the boxed beef broth is yucky – so I used one can of beef broth and one of beef consume’. Yes I know the sodium and probably fat kicked up a tad but oh well. Seriously this was a very nice dish…oh and I used butternut squash. Thanks!

  11. I made this tonight for dinner in IP.  Cooked for 30 minutes then did a quick release, added butternut squash, and then cooked for another 7 minutes. I didn’t have any red wine on hand so added balsamic vinegar instead. I served it over egg noodles and the whole family loved it. My 2 year old cleared his plate!

  12. 2 LBS. BEEF CHUCK ROAST. 4 SERVINGS? That’s a lot of meat for just 4 servings. PLEASE REVISIT. Your recipe doesn’t mention type, arm, blade. I am unable to come up with your point count. This truly sounds good and want to prepare once I know more. Really enjoy all your recipes and have all but the most recent air fryer cookbook. Look forward to your response.
    Thank you

    • I mean it’s nearly 500 calories per serving, 2 lbs for 4 servings sounds right.

    • 2 lbs. is not a lot as it shrinks quite a bit, I used a cubed lean beef stew from Costco, also divided into 6 servings as I share with my WW friends and it was only 6 points a serving this way I can have some rice or potato to soak up the sauce, BTW Emily this was absolutely delicious! Thanks for all the delicious recipes that keep me on track!

  13. Make this for dinner last night, Very tasty. Will definitely add to my list of favourite recipes.

  14. Hi! I wanted to ask you if you understood what Gina meant about 7-10 minutes? After the beef is finished cooking and in the warm step? Or throw it in with the beef and cook on pressure ? I guess I’d cook the beef and other ingredients according to directions and just throw in the squash when the beef is done and the IP turns to warm. Then cook on warm mode for 7-10 minutes… thanks… Geri E.

    • I cooked in my IP for 30 minutes then natural release then I used butternut squash/added back and pressured 5 minutes again then natural release.

  15. Delicious. I made this last night!

  16. When do I throw in the squash when cooking with the IP?

  17. This is delicious! I had a similar recipe I got in a WW magazine back in the 80’s, and it included black beans. I think they would be a nice addition to this recipe!

  18. Hi,
    I do not eat beef. Can I use boneless chicken pieces or chicken sausage?

  19. Can I do regular potatoes instead of squash or pumpkin? When do you add them?

  20. Would frozen butternut squash cubes work?

  21. For IP version, squash and beef are cooked for 35 mins. TOGETHER with 1/4 cup less broth?

    • I wondered the same re IP or slow cooker, when to add the squash/pumpkin.

      • For the IP version I believe she answered above and said that 7 to 10 minutes so I guess once the beef is done then you throw in the squash and pressure cook for another 7 to 10 minutes, 35 minutes would be too long the squash will disappear.

  22. If I’m making this in the slow cooker, when should do I add the pumpkin? Half way through?

  23. Hi! Super excited to make this but question: for instapot, I see your note, is it that you brown the meat and onions, dump all the other ingredient in, and click start? Or do you follow the steps like in the recipe? Can the pumpkin/butternut go in at the same time as the meat or, like in the recipe, does it have to be added at the end?

  24. This looks great, planning on making it soon. If we wanted to make this in the slow cooker, when do you suggest we add the cubed pumpkin or butternut squash?