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Pumpkin Beef Stew

Celebrate the flavors of the season with this Pumpkin Beef Stew, a rustic and deeply comforting dish that redefines the traditional beef stew. By integrating silky pumpkin puree into a savory beef stock base, we create a velvety, gold-tinted broth that is naturally thick and incredibly rich. This isn't just a meal; it's a bowl of autumn warmth, combining melt-in-your-mouth beef chuck with hearty potatoes and carrots for the ultimate cool-weather feast.
Prep Time20 minutes
Cook Time3 hours 40 minutes
Total Time4 hours
Servings: 8

Ingredients

  • 3 lbs Beef Chuck Roast cut into 1-inch chunks
  • 1/2 cup All-Purpose Flour for dredging
  • 2 cups Pure Pumpkin Puree not pie filling
  • 3 lbs Potatoes peeled and diced into 1-inch cubes
  • 1 lb Carrots peeled and sliced into rounds
  • 4 cups Beef Stock or Broth
  • 1 cup Yellow Onion chopped
  • 3 tbsp Unsalted Butter
  • 1 clove Garlic minced
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Kosher Salt plus more to taste
  • 1 tsp Ground Black Pepper
  • 3 –4 Fresh Thyme Sprigs

Instructions

  • Dredge the Beef: Place the beef chunks and flour in a large bowl. Toss until every side of the meat is evenly coated in a thin layer of flour.
  • Sear for Flavor: In a large, heavy-bottomed soup pot or Dutch oven, melt the butter over medium-high heat. Working in small batches, brown the beef on all sides. Do not overcrowd the pan, or the meat will steam rather than sear. Remove each batch and set aside in a bowl.
  • Aromatics: Once all meat is removed, add the onion and garlic to the pot. Sauté for 1–2 minutes, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.
  • The Long Simmer: Return the beef to the pot. Add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir thoroughly and bring to a boil.
  • Low and Slow: Reduce the heat to medium-low, cover, and let it simmer for 3 hours. Stir occasionally to ensure the pumpkin doesn't stick to the bottom.
  • Add the Root Veggies: Stir in the potatoes, carrots, and thyme sprigs. Increase the heat to medium and cook for an additional 30–40 minutes until the vegetables are tender.
  • Final Seasoning: Remove the thyme stems. Taste the broth and add additional salt if needed. Serve hot in deep bowls.

Notes

  • Beef Selection: Look for a chuck roast with good marbling. Avoid "lean" stew meat if possible, as it can become tough during the long simmer.
  • Pumpkin Power: Ensure you are using 100% pure pumpkin puree, not the pre-spiced pumpkin pie filling.
  • Make-Ahead: Like most stews, this is even better the next day. If the broth becomes too thick in the fridge, simply add a splash of water or stock when reheating.
  • Slow Cooker Option: You can brown the meat and onions on the stove, then transfer everything to a slow cooker for 7–8 hours on Low.