Let's take a moment to appreciate the versatility of pumpkins. Not only do they make for delicious pies and seasonal decor, but their sweet and nutty flavour can also transform a simple stew into something extraordinary. The pumpkin cubes in this recipe not only add a delightful texture but also imbue the stew with a natural sweetness that balances the savoury elements perfectly.
Join us in the kitchen as we embark on a culinary journey to create a savoury stew that embodies the essence of autumn. Whether you're cooking for a special family dinner or simply craving a hearty, warm bowl of goodness, this Beef and Pumpkin Stew is sure to hit the spot.
- 1 tablespoons butter
- 1 1/2 cups chopped onion, from 1 large
- 2 cloves garlic minced
- 2 pounds stewing beef or shoulder / chuck roast, 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 dry red wine or dark beer
- 1 teaspoons oregano and sage
- 1 sprig fresh thyme
- 1 bay leaf
- 4 cups cubed pumpkin (acorn or butternut squash) peeled and cut in 1-inch cubes
In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook 1 minute, until fragrant.
Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until the pumpkin is tender.
- *inspired by SkinnyTaste.com