beef and pumpkin

This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!

Beef Stew with Pumpkin 

olive oil

onion (from 1 large)

garlic (chopped)

beef chuck (cut in 1 inch cubes)

kosher salt and pepper (to taste)

tomato paste

beef broth

red wine

oregano

thyme

bay leaf

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 pumpkin is tender.

Taste for salt and adjust as needed, discard bay leaves and serve.

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Beef Stew with Pumpkin

Top 1 beef and pumpkin recipes from across the web

The most viewed beef and pumpkin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beef Stew with Pumpkin

The most viewed beef and pumpkin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine