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Beef Stew with Pumpkin
4.92
from
24
votes
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!
Prep Time:
20
minutes
mins
Cook Time:
2
hours
hrs
Total Time:
2
hours
hrs
20
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
American
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 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)
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.
Makes about 7 cups.
Nutrition
Serving:
1
3/4 cups
,
Calories:
600
kcal
,
Carbohydrates:
16
g
,
Protein:
46
g
,
Fat:
39
g
,
Saturated Fat:
15.5
g
,
Cholesterol:
154
mg
,
Sodium:
447.5
mg
,
Fiber:
2
g
,
Sugar:
7
g
- WW Points:
10