Pumpkin Harvest Beef Stew is a hearty, soul-warming dish that captures the essence of autumn in every bite. Tender beef simmers with pumpkin, root vegetables, and fragrant herbs in a savory broth, delivering rich, comforting flavor with a seasonal twist. It’s perfect for cozy weeknight dinners, fall gatherings, or a rustic Sunday supper.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roast or stew meat (cubed)pumpkin purée or cubed pumpkincarrotsceleryoniongarlicpotatoes (russet or Yukon gold)beef broth or stocktomato pasteolive oil or buttersalt and pepperthyme, rosemary, and bay leafpaprika or smoked paprika (optional)flour (for dredging or thickening)
directions
Season beef with salt and pepper, then lightly dredge in flour.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
In the same pot, add chopped onions, carrots, and celery. Sauté until softened.
Stir in garlic, tomato paste, and paprika. Cook for 1–2 minutes.
Return beef to the pot. Add pumpkin purée or cubed pumpkin, potatoes, broth, and herbs. Stir to combine.
Bring to a boil, then reduce to a low simmer. Cover and cook for 2–2½ hours, or until beef is fork-tender.
Adjust seasoning to taste and simmer uncovered for 10–15 minutes to thicken, if needed.
Serve hot with crusty bread or over mashed potatoes.
Servings and timing
This recipe serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 2½ hours
Total time: 2 hours 50 minutes
Variations
Use sweet potatoes or butternut squash instead of regular potatoes.
Add parsnips or turnips for extra depth.
Stir in a splash of apple cider or red wine for richness.
Make it spicy with chili flakes or a touch of cayenne.
Use pumpkin beer instead of some of the broth for extra fall flavor.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave until hot.
Freeze for up to 3 months—thaw in the fridge overnight before reheating.
FAQs
Can I use canned pumpkin purée?
Yes, it blends beautifully into the broth for a smooth, velvety texture.
Can I use fresh pumpkin?
Yes, peeled and cubed fresh pumpkin or pie pumpkin works well.
Is this stew sweet?
No, it’s savory with a subtle natural sweetness from the pumpkin and vegetables.
Can I make it in a slow cooker?
Yes, after browning the beef and sautéing the veggies, transfer everything to the slow cooker and cook on low for 8 hours.
Can I make it ahead of time?
Yes, it tastes even better the next day as the flavors meld.
What’s the best cut of beef?
Chuck roast is ideal for tenderness and flavor.
Do I need to use flour?
It helps thicken the stew, but you can skip it for a gluten-free version.
Can I add beans?
Yes, white beans or lentils add extra heartiness.
Can I make it vegetarian?
Yes, omit beef and use mushrooms or chickpeas for a meat-free version.
What herbs go best with this?
Thyme, rosemary, bay leaf, and a bit of sage enhance the autumnal flavor.
Conclusion
Pumpkin Harvest Beef Stew is a comforting, seasonal favorite that brings the warmth of fall into your kitchen. With tender beef, hearty vegetables, and the earthy sweetness of pumpkin, it’s a one-pot meal that nourishes the body and soul—perfect for sharing around the table on crisp, cozy evenings.
PrintPumpkin Harvest Beef Stew
Pumpkin Harvest Beef Stew is a comforting, autumn-inspired dish featuring tender beef, hearty vegetables, and a rich broth subtly sweetened and thickened with pumpkin puree. It’s the perfect cozy one-pot meal for cool-weather evenings.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 2 potatoes, peeled and cubed
- 1 cup canned pumpkin puree
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Season beef with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat and brown beef in batches. Set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
- Stir in tomato paste, then add the browned beef back to the pot.
- Pour in beef broth, pumpkin puree, thyme, cinnamon, and Worcestershire sauce (if using). Stir well to combine.
- Add potatoes, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and flavors meld.
- Adjust seasoning to taste. Garnish with fresh parsley if desired, and serve warm with crusty bread.
Notes
- Pumpkin adds a subtle sweetness and velvety texture to the stew—don’t worry, it won’t taste like pie.
- This stew can be made in a slow cooker—cook on low for 6–8 hours.
- Leftovers taste even better the next day after the flavors develop.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg