Description
This hearty Beef Stew with Pumpkin recipe combines tender beef chuck with flavorful pumpkin and aromatic herbs, simmered slowly to create a rich, comforting stew perfect for chilly days. The addition of red wine and tomato paste adds depth to the broth, while the pumpkin lends a subtle sweetness and velvety texture.
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 the chopped onion and sauté until softened, about 5 minutes. Then add the chopped garlic and cook for 1 more minute until fragrant.
- Brown Beef: Add the beef cubes and 1 teaspoon of salt to the pot. Brown the beef on all sides for about 5-7 minutes to develop flavor. Stir in the tomato paste and cook for another minute to deepen the taste.
- Simmer Beef: Pour in the beef broth and red wine, then add dried oregano, fresh thyme sprig, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook until the beef is tender, approximately 1 ½ hours.
- Add Pumpkin: After the beef is tender, add the cubed pumpkin to the pot. Continue to cook for an additional 30-35 minutes until the pumpkin is soft but not mushy.
- Serve: Taste the stew and adjust the salt and pepper as needed. Remove and discard the bay leaf before serving the stew hot, perfect for a comforting meal.
Notes
- Substitute acorn or butternut squash if pumpkin is unavailable.
- For a thicker stew, you can mash some of the cooked pumpkin before serving.
- Use a heavy-bottomed pot or Dutch oven to prevent burning during simmering.
- Leftovers taste even better the next day as flavors meld.
- Serve with crusty bread or over mashed potatoes for a full meal.
