Name: Beef Stew with Pumpkin Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 1/2 cups chopped onion (from 1 large); 2 cloves garlic (chopped); 2 pounds beef chuck (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 red wine; 1 teaspoon dried oregano; 1 sprig fresh thyme; 1 bay leaf; 4 cups cubed pumpkin (acorn or butternut squash, peeled and cut in 1-inch cubes)

Description

A hearty and comforting beef stew featuring tender chunks of beef chuck and sweet pumpkin, slow-cooked with aromatic herbs and red wine for a rich, flavorful broth. Perfect for a cozy meal that blends savory and slightly sweet notes with wholesome ingredients.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion (from 1 large)
2 cloves garlic (chopped)
2 pounds beef chuck (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 red wine
1 teaspoon dried oregano
1 sprig fresh thyme
1 bay leaf
4 cups cubed pumpkin (acorn or butternut squash, peeled and cut in 1-inch cubes)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the chopped garlic and cook for another minute until fragrant.
Brown Beef: Add the beef chuck cubes to the pot and season with 1 teaspoon kosher salt. Brown the beef on all sides, about 5 to 7 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Simmer Stew: Pour in the beef broth and red wine. Add the dried oregano, fresh thyme sprig, and bay leaf. Cover the pot and reduce heat to low. Let the stew simmer gently until the beef is tender, approximately 1 1/2 hours.
Add Pumpkin: Stir in the cubed pumpkin or squash. Cover and continue cooking for an additional 30 to 35 minutes, until the pumpkin is tender but not mushy.
Finish and Serve: Remove the bay leaf, taste the stew and adjust salt and pepper as needed. Serve hot, enjoying the rich, warming flavors.

Notes

For a thicker stew, you can mash some of the cooked pumpkin into the broth.
Substitute the pumpkin with butternut squash or acorn squash for similar texture and sweetness.
Use a wide, heavy-bottomed pot or Dutch oven for even heat distribution during simmering.
Red wine can be omitted or replaced with additional beef broth if preferred.
Leftovers keep well and flavors intensify overnight.