Calories: 600
Protein: 46
Carbohydrates: 16
Fats: 39
Fiber: 2
Cooking Time: 2 hours 20 minutes
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This article could contain affiliate links. Please check my disclosure policy. This filling beef stew recipe is slowly cooked on the stove, with pumpkin (or butternut or acorn squash) added once the beef becomes tender. Accompany it with crusty bread to enjoy every bit!
Beef Stew Featuring Pumpkin
When the weather begins to get colder, I enjoy cozying up with a warm bowl of beef stew. This Pumpkin stew is simply perfect! It includes beef pieces browned with onions and garlic. Then, it simmers on low heat in a blend of broth and red wine until it gets soft. For flavor, it has oregano, thyme, and bay leaf, with fresh pumpkin or winter squash introduced halfway through the cooking. If you are interested in exploring other beef stew recipes,
There’s no flour present in this stew, making it glutenfree naturally.
Which meat is best for making beef stew?
The top choice for beef stew meat is beef chuck roast. It is one of the more affordable cuts due to its toughness, which is ideal for stews. Since it contains more fat, I prefer to include a lot of vegetables to balance the meal.
Is browning the meat necessary for beef stew?
Absolutely, it is highly suggested! Browning the beef prior to simmering enhances the flavor significantly.
What can I do to ensure my beef stew is tender?
The secret to stews lies in cooking them slowly and at a low temperature. The tough chuck roast should be cut into oneinch chunks and cooked on low heat for nearly two hours. As it cooks, the beef will gradually soften. The wait is worth it. Avoid using lean beef here, as it will not turn tender even after hours of cooking.
Variations for Pumpkin Stew:
If you prefer a beef stew without wine, replace it with additional beef broth.
Acorn or butternut squash can be used if pumpkin is unavailable.
For added veggies, you can include carrots and tomatoes.
To save prep time, buy butternut squash that is already cut into pieces.
For preparation in a slow cooker, brown the meat and onions first, then let it cook for 8 hours on low heat with a quarter cup less broth.
To prepare it in the Instant Pot, start by browning the
meat and onions, then cook on high pressure for 35 minutes with a quarter cup less broth.
Beef Stew Featuring Pumpkin
This filling beef stew cooks slowly on the stove with pumpkin (or butternut or acorn squash) added once the beef has softened. Enjoy it with crusty bread to capture every drop! Dish: Dinner
Cuisine: American
Beef Stew Featuring Pumpkin
Preparation: 20 minutes
Cooking: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4
Serving Size: 1 3/4 cups
Ingredients
1 tablespoon of olive oil
1 1/2 cups of onion, chopped from 1 large onion
2 cloves of garlic, minced
2 pounds of beef chuck, diced into oneinch cubes
Kosher salt and black pepper, to taste
1 tablespoon of tomato paste
2 1/2 cups of beef broth
▢1/4 cup of red wine
▢1 teaspoon of dried oregano
▢1 sprig of fresh thyme
▢1 bay leaf
▢4 cups of pumpkin, acorn or butternut squash, peeled and cut into 1inch cubes
Instructions
In a big pot or Dutch oven, heat some oil over medium heat and sauté the onion until it becomes soft, which will take about 5 minutes. Then add the garlic and continue to cook for 1 more minute until you can smell its aroma.
Add the meat along with 1 teaspoon of salt, cooking until it is browned for around 5 to 7 minutes. Mix in the tomato paste and let it cook for another minute.
Combine the remaining ingredients, leaving out the pumpkin, and cover the pot. Cook on low heat for approximately 1 and a half hours until the meat is nice and tender.
Once the meat is tender, add the pumpkin (or squash) and continue cooking for an extra 30 to 35 minutes until the pumpkin becomes soft.
Check the seasoning for salt, make any necessary adjustments, remove the bay leaves and it’s ready to serve.
Notes
Beef Stew Variations:
If you prefer not to use wine in your beef stew, you can replace it with more beef broth.
If you can’t find pumpkin, acorn squash or butternut squash works as a substitute.
To cut down on preparation time, consider purchasing precut butternut squash.
For a slow cooker version, brown the meat and onions first, then let it cook on low for 8 hours with 1/4 cup less broth.
For using an Instant Pot, first brown the meat and onions, then set it to high pressure for 35 minutes, also using 1/4 cup less broth.
This recipe makes about 7 cups.
Nutrition
Serving size: 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.
