Description
A hearty and flavorful Beef Stew with Pumpkin, combining tender chunks of beef chuck with sweet, soft pumpkin in a rich broth enhanced with garlic, herbs, and a splash of red wine. Perfect for warming up on a cool day, this stew offers a nutritious and comforting meal with a balance of savory and slightly sweet flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon 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 teaspoon 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
- Sauté onions and garlic: In a large pot or Dutch oven, heat olive oil over medium heat and sauté chopped onions until soft, approximately 5 minutes. Add chopped garlic and cook for another 1 minute until fragrant.
- Brown the beef: Add the beef chuck cubes to the pot along with 1 teaspoon salt. Brown the meat on all sides, about 5 to 7 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Add liquids and herbs: Pour in the beef broth, red wine, dried oregano, fresh thyme sprig, and bay leaf. Stir everything together and cover the pot. Lower the heat to a simmer and cook for about 1 1/2 hours, or until the beef is tender.
- Add pumpkin: Add the cubed pumpkin (or squash) to the pot. Continue cooking uncovered for an additional 30 to 35 minutes until the pumpkin is tender but still holds its shape.
- Final seasoning and serve: Taste the stew and adjust salt as needed. Remove and discard the bay leaf and thyme sprig. Serve hot and enjoy your comforting beef and pumpkin stew.
Notes
- If you prefer a wine-free version, substitute the red wine with an equal amount of additional beef broth.
- Acorn squash or butternut squash can be used interchangeably if pumpkin is unavailable.
- To save prep time, pre-cut butternut squash can be purchased.
- Slow Cooker option: Brown the meat and onions first, then transfer all ingredients except pumpkin to slow cooker and cook on low for 8 hours. Add pumpkin during the last 30 minutes. Reduce broth by 1/4 cup to prevent excess liquid.
- Instant Pot option: After browning meat and onions, cook on high pressure for 35 minutes with 1/4 cup less broth. Add pumpkin and use sauté mode for 30 minutes or until tender.
- Recipe yields approximately 7 cups of stew, serving 4 people.
Nutrition
- Serving Size: 1.75 cups (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
