Beef Stew with Pumpkin (or Butternut/Acorn Squash)

This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut / acorn squash) added when the beef is tender. Serve with crusty bread to soak up the last drop!

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Beef stew with pumpkin

When the temperature starts to drop, I like to warm myself up with a soothing bowl of stew. Therefore, this beef stew with pumpkin is just the thing! It consists of pieces of beef browned with onions and garlic, then cooked until soft in a mixture of broth and red wine. The stew is flavored with oregano, thyme, and bay leaf, and fresh pumpkin or winter squash is added halfway through. For some different beef stew recipes, try this beef and kabocha pumpkin stew and carne guisada (Latin beef stew).

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What's the best meat for beef stew?

The best meat for beef stew is ground beef. It's conveniently one of the more budget-friendly cuts of meat because it's so chewy – perfect for stews. Since it is richer in fat, I like to combine it with lots of vegetables to balance out the dish.

Do I have to sear the meat for beef stew?

Yes, I highly recommend it! Browning the beef gives it a much deeper flavor.

How can I tenderize my beef stew?

Stews are all about low and slow cooking. The chewy chuck roast is cut into small 1 inch cubes and cooks over low heat for almost two hours. During the cooking process, the beef disintegrates and becomes more tender. Definitely worth it. Don't use lean beef here, it will never turn out tender even if you cook it for hours.

Beef stew variations:

If you want your beef stew with no wine, swap it out for more beef broth.
Use acorn squash or butternut squash if you can't find a pumpkin.
Save prep time and buy pre-cut butternut squash.
To get in a. close slow cooker, fry the meat and onions first, then cook over low heat for 8 hours with 1/4 cup less stock.
I'm making Instant pot, fry the meat and onions first and then cook for 35 minutes with 1/4 cup less stock under high pressure.

More Stew Recipes You'll Love:

Beef stew with pumpkin

465 Calories
50.5 protein
29 carbohydrates
16.5 Fats

Preparation time: 20th Minutes

Cooking time: 2 hours

Total time: 2 hours 20th Minutes

This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut / acorn squash) added when the beef is tender. Serve with crusty bread to soak up the last drop!

1 tablespoon olive oil
1 1/2 cups chopped onion, from 1 large
2 Cloves garlic, chopped
2 lb Beef chuck, cut into 1-inch cubes
kosher salt and pepper, taste good
1 tablespoon Tomato paste
2 1/2 cups beef broth
1/4 Cup red wine
1 teaspoon dried oregano
1 Sprig of fresh thyme
1 Bay leaf
4th cups diced pumpkin,, Acorn or butternut squash, peeled and cut into 2.5 cm cubes

In a large saucepan or casserole, sauté the onion in oil over medium heat for about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Add the meat and 1 teaspoon of salt, brown for 5 to 7 minutes. Add tomato paste, cook for 1 minute.
Add the remaining ingredients except the pumpkin, cover and cook over low heat until the meat is tender, about 1 1/2 hours.
Add the squash (or squash) and cook for another 30 to 35 minutes, until the squash is tender.
Add salt to taste and adjust as needed, discard bay leaves and serve.

Beef stew variations:

If you want your beef stew with no wine, swap it out for more beef broth.
Use acorn squash or butternut squash if you can't find a pumpkin.
To save prep time, buy pre-cut butternut squash.
To get in a. close slow cooker, fry the meat and onions first, then cook over low heat for 8 hours with 1/4 cup less stock.
I'm making Instant pot, fry the meat and onions first and then cook for 35 minutes with 1/4 cup less stock under high pressure.

Makes about 7 cups.

Portion: 13/4 cups, Calories: 465kcal, Carbohydrates: 29G, Protein: 50.5G, Fat: 16.5G, Saturated fatty acids: 4thG, Cholesterol: 168mg, Sodium: 283.5mg, Fiber: 7.5G, Sugar: 7thG

Blue Smart Points: 9

Green smart points: 9

Purple Smart Points: 9

Keywords: Beef and pumpkin, beef stew recipe