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Beef Pumpkin Stew Recipe

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Beef Pumpkin Stew is a comforting and hearty dish that combines tender beef, sweet pumpkin, and a variety of vegetables in a rich, flavorful broth. Infused with red wine, thyme, and cinnamon, this stew is perfect for fall and winter meals. The addition of cubed potatoes and carrots makes it a complete, satisfying dish, ideal for cozy dinners. Serve this savory stew with crusty bread for a meal that warms you from the inside out.

Ingredients

Scale

For the Stew:

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups pumpkin, peeled and cubed
  • 3 carrots, sliced
  • 2 stalks celery, sliced
  • 2 large potatoes, peeled and cubed
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the beef stew meat to the pot and brown on all sides. Remove the meat from the pot and set it aside.
  • In the same pot, add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
  • Add the pumpkin, carrots, celery, and potatoes to the pot. Sauté the vegetables for an additional 5 minutes.
  • Stir in the tomato paste, dried thyme, and ground cinnamon, cooking for another minute to blend the flavors.
  • Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  • Return the browned beef to the pot and add the bay leaves. Bring the stew to a boil, then reduce the heat to low and cover.
  • Simmer the stew for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
  • Remove the bay leaves, taste, and adjust the seasoning with salt and pepper as needed.
  • Serve the stew hot, with crusty bread or over mashed potatoes if desired.

Notes

  • For a thicker stew, mash a few of the potato cubes against the side of the pot before serving.
  • This stew tastes even better the next day as the flavors meld.
  • You can substitute butternut squash for pumpkin if preferred.

Nutrition

Find it online: https://janarecipes.com/beef-pumpkin-stew-recipe/