Description
This hearty Beef Stew with Pumpkin is a comforting and flavorful dish perfect for cooler days. Tender chunks of beef are simmered slowly with savory herbs, garlic, onion, and sweet pumpkin, resulting in a rich and satisfying stew that warms from the inside out.
Ingredients
Scale
Vegetables
- 1 ½ cups chopped onion (from 1 large)
- 2 cloves garlic (chopped)
- 4 cups cubed pumpkin (acorn or butternut squash can be substituted)
Meat
- 2 pounds beef chuck (cut in 1-inch cubes)
Other Ingredients
- 1 tablespoon olive oil
- Kosher salt and black pepper (to taste)
- 1 tablespoon tomato paste
- 2 ½ cups beef broth
- ¼ cup red wine
- 1 teaspoon dried oregano
- 1 sprig fresh thyme
- 1 bay leaf
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Then add chopped garlic and cook for an additional 1 minute, releasing their flavors.
- Brown Beef: Add beef cubes and 1 teaspoon salt to the pot. Brown the beef on all sides over medium heat, stirring occasionally, for about 5-7 minutes. This step develops deep flavors. Stir in the tomato paste and cook for 1 more minute to enhance the stew’s richness.
- Simmer Beef: Pour in the beef broth, red wine, dried oregano, fresh thyme sprig, and bay leaf. Stir gently and bring the mixture to a simmer. Once simmering, cover the pot with a lid and cook on low heat for about 1 ½ hours, or until the beef is tender and flavors meld beautifully.
- Add Pumpkin: Add the cubed pumpkin (or substitute squash) to the pot. Continue cooking, covered, for an additional 30-35 minutes until the pumpkin is soft and cooked through, absorbing the stew’s savory flavors.
- Serve: Taste the stew and adjust salt and pepper as needed. Remove and discard the bay leaf and thyme sprig. Serve the beef stew hot, ideal for a nourishing meal.
Notes
- Substitute pumpkin with acorn or butternut squash if preferred.
- For a thicker stew, remove the lid during the last 15 minutes of cooking to reduce the liquid.
- If you want a non-alcoholic version, replace red wine with extra beef broth or grape juice.
- Leftovers taste even better the next day as flavors develop further.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Stovetop
- Cuisine: American
