Description
This hearty Slow Cooker Pumpkin Beef Stew combines tender chunks of chuck roast with the earthy sweetness of pumpkin purée and fresh vegetables, all slow-cooked to perfection. Finished with roasted sugar pumpkins for a stunning presentation, this comforting stew is ideal for a cozy meal during the cooler months.
Ingredients
Units
Scale
Beef and Seasoning
- 1 tablespoon olive oil + extra for the pumpkins
- 2 pounds boneless chuck roast or stew beef, cut into 1” cubes if not already
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Aromatics
- 4 cups cubed red potatoes (mini red potatoes halved or quartered)
- 4 carrots, peeled and sliced
- 4 cloves garlic, minced
- 1 large sweet onion, chopped
- 8 ounces cremini mushrooms, quartered
Liquids and Flavorings
- 3 cups beef broth
- 3 tablespoons tomato paste
- 3/4 cup pumpkin purée
- 3/4 cup red wine
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons chopped fresh thyme + extra for serving
Garnish and Presentation
- Chopped flat leaf parsley for serving
- 4 sugar pumpkins
Instructions
- Sear the Beef: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Season the chuck roast pieces evenly with paprika, salt, and pepper. Sear the beef in the skillet, browning all sides for about 4 minutes to develop rich flavor. Transfer the browned beef to the slow cooker.
- Add Vegetables and Liquids: To the slow cooker with the beef, add the cubed red potatoes, sliced carrots, minced garlic, chopped onion, quartered mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves. Stir gently to combine all ingredients.
- Slow Cook the Stew: Cover and cook on low heat for 8 to 9 hours, or on high heat for 5 to 6 hours until the beef is tender and the flavors have melded beautifully.
- Roast the Pumpkins: With about 1 to 2 hours of stew cooking time left, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Carefully carve the tops off the sugar pumpkins using a sharp knife or pumpkin carving tools. Scoop out and discard the seeds and pulp. Rub the pumpkins’ insides and outsides, including the tops, with olive oil, then season the insides with salt and pepper. Place the pumpkins and their tops cut side up on the baking sheet.
- Bake the Pumpkins: Roast the pumpkins in the oven for 30 minutes. Then, flip them gently and roast for an additional 30 minutes until they are tender but still hold their shape and have a golden hue.
- Finish the Stew: Once the slow cooking is complete, stir in the chopped fresh thyme and taste for seasoning. Adjust with additional salt and pepper if needed.
- Serve: Ladle the pumpkin beef stew into the roasted sugar pumpkins. Garnish with extra fresh thyme and chopped flat leaf parsley for a beautiful presentation and fresh flavor.
Notes
- Use a sharp knife or pumpkin carving tools to safely carve and hollow out the sugar pumpkins.
- Roasting the pumpkins separately allows them to keep their shape and adds a subtle roasted flavor.
- Make sure to brown the beef well to enhance the stew’s depth of flavor.
- The stew can be prepared a day ahead; the flavors will develop even better after resting overnight.
- Serve this stew with crusty bread or a green salad for a complete meal.
Nutrition
- Serving Size: 1 serving (approximately 1 pumpkin filled with stew)
- Calories: 480
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
