Beef + Pumpkin Stew

Beef + Pumpkin Stew

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
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