Description
This hearty Beef Stew with Pumpkin is a comforting and flavorful dish that combines tender beef chuck slow-cooked with aromatic herbs, garlic, and onions, enriched with the sweetness of pumpkin or butternut/acorn squash. Perfect for cozy dinners, this stew is thick, nourishing, and pairs wonderfully with crusty bread to soak up its rich sauce.
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 Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes. Then add the chopped garlic and cook for 1 minute until fragrant.
- Brown the Beef: Add the beef chuck cubes to the pot, season with 1 teaspoon kosher salt and black pepper to taste. Brown the meat on all sides, cooking for about 5 to 7 minutes to develop flavor. Stir occasionally to prevent sticking.
- Add Tomato Paste: Stir in the tablespoon of tomato paste and cook for 1 minute to deepen the flavor and caramelize the paste slightly.
- Add Liquids and Herbs: Pour in the beef broth and red wine, then add the dried oregano, fresh thyme sprig, and bay leaf. Stir to combine. Cover the pot and reduce the heat to low. Let the stew simmer gently until the meat is tender, about 1 1/2 hours.
- Add Pumpkin and Finish Cooking: Once the beef is tender, add the cubed pumpkin (or squash) to the pot. Continue cooking, uncovered or partially covered, for another 30 to 35 minutes until the pumpkin is soft and cooked through.
- Final Seasoning and Serve: Taste the stew and adjust seasoning with additional salt and pepper if necessary. Remove and discard the bay leaf and thyme sprig. Serve hot, ideally with crusty bread to enjoy every last drop of the flavorful sauce.
Notes
- This stew is best cooked low and slow on the stovetop to allow the beef to become tender and the flavors to meld beautifully.
- You can substitute pumpkin with butternut or acorn squash depending on your preference or availability.
- Serve with crusty artisan bread or over creamy mashed potatoes for a complete meal.
- Leftovers taste even better the next day after the flavors have further developed.
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 600
- Sugar: 7 g
- Sodium: 448 mg
- Fat: 39 g
- Saturated Fat: 15.5 g
- Unsaturated Fat: 23.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 154 mg
