The first time I made Beef & Pumpkin Stew, I was amazed at how tender the beef became and how perfectly the pumpkin melted into the broth, adding a natural sweetness and creamy texture. It’s one of those recipes that warms you from the inside out, filling the kitchen with the rich aroma of slow-simmered beef, garlic, and herbs. Every spoonful is hearty, nourishing, and deeply comforting—perfect for chilly evenings when you want something that feels like a hug in a bowl.
What I love most about this dish is its balance. The beef gives it richness and depth, while the pumpkin lightens things with its subtle sweetness and velvety texture. Paired with root vegetables and fragrant spices, it’s a wholesome stew that tastes both rustic and refined. This is the kind of recipe that works as well for a Sunday family dinner as it does for serving guests at a fall or winter gathering.
Why You’ll Love This Recipe
This Beef & Pumpkin Stew is hearty, flavorful, and full of seasonal comfort. Slow-simmered beef becomes melt-in-your-mouth tender, while pumpkin cubes add sweetness and dissolve slightly into the broth for a silky finish. The mix of carrots, onion, garlic, and herbs creates layers of flavor, and the broth thickens into a rich, satisfying base.
It’s also flexible—you can make it on the stovetop, in a slow cooker, or even in an Instant Pot. It reheats beautifully, making it a great make-ahead meal for busy weeks. Whether served with crusty bread, rice, or mashed potatoes, this stew is the perfect balance of cozy and nourishing.
What You’ll Need
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped
- 3 cups pumpkin, peeled and cubed
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 cup dry red wine (optional, can use more broth)
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 teaspoon ground cinnamon (optional, for warmth)
- 2 tablespoons fresh parsley, chopped, for garnish
Pro Tips
- Brown the beef well before simmering—this step adds deep flavor to the stew.
- Cut pumpkin evenly so it cooks at the same rate as other veggies.
- Deglaze with wine after searing beef for extra richness.
- Simmer low and slow to allow flavors to develop fully.
- Rest before serving—letting it sit for 10 minutes helps flavors meld.
Tools You’ll Need
- Large Dutch oven or heavy pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Pumpkin swap: Use butternut squash or sweet potato.
- Herb swap: Try rosemary or sage instead of thyme.
- No wine: Replace with extra broth and a splash of balsamic vinegar.
- Spiced version: Add smoked paprika or cumin for depth.
- Grain base: Serve over rice, quinoa, or barley instead of bread.
Make-Ahead Tips
- Stew always tastes better the next day—make it a day in advance if possible.
- Freeze in individual portions for up to 3 months.
- Reheat gently on the stove with a splash of broth if needed.
How to Make Beef & Pumpkin Stew
Step 1: Sear Beef
Season beef cubes with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear beef on all sides until browned. Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add onion, garlic, and carrots. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 1–2 minutes.
Step 3: Deglaze & Add Liquid
Pour in red wine (if using) to deglaze the pan, scraping up browned bits. Add beef broth, thyme, bay leaves, and cinnamon. Return beef to pot.
Step 4: Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ hours, stirring occasionally.
Step 5: Add Pumpkin
Add cubed pumpkin and continue simmering for 30–40 minutes, until beef is tender and pumpkin is soft but not falling apart.
Step 6: Finish & Serve
Remove bay leaves, adjust seasoning, and garnish with parsley. Serve hot with crusty bread.
Serving Suggestions
- Serve with rustic bread or garlic bread for dipping.
- Pair with creamy mashed potatoes or polenta.
- Add a green side salad for freshness.
- Serve in bread bowls for a cozy presentation.
Leftovers & Storage
Store leftovers in the fridge for up to 4 days. Reheat on the stove over medium heat with a splash of broth. Freeze for up to 3 months in airtight containers.
Nutrition & Benefits
Beef provides protein, iron, and B vitamins, while pumpkin adds fiber, antioxidants, and vitamin A. Carrots bring beta-carotene, and garlic boosts immunity. This stew is nourishing, filling, and full of whole-food ingredients that support both comfort and wellness.
Recipe FAQ
1. Can I use canned pumpkin?
No—cubes of fresh pumpkin are best for texture. Canned puree will make the stew too thick.
2. What cut of beef is best?
Beef chuck works well because it becomes tender when slow-cooked.
3. Can I make this in a slow cooker?
Yes—cook on low for 7–8 hours or high for 4–5 hours. Add pumpkin in the last 2 hours.
4. How do I thicken the stew?
Simmer uncovered at the end until it reaches desired consistency.
5. Can I make it without wine?
Yes—use all beef broth and a splash of balsamic vinegar for acidity.
6. Can I add potatoes?
Yes, add 2 cups diced potatoes along with pumpkin for a heartier stew.
7. Can I make it spicy?
Yes—add red pepper flakes, chili powder, or smoked paprika for heat.
Comfort in Every Spoonful
This Beef & Pumpkin Stew is hearty, flavorful, and nourishing, the kind of dish that makes cold evenings instantly warmer. With tender beef, sweet pumpkin, and a broth that’s rich with herbs and spices, it’s comfort food at its best. Perfect for family dinners, meal prep, or a festive fall gathering, this stew is sure to become a seasonal favorite.
