Yield: 4 servings
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!
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)
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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
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.
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