Description

Slow Cooker Pumpkin Beef Stew is a hearty and comforting dish perfect for fall. Tender chunks of beef are slow-cooked with red potatoes, carrots, mushrooms, and a rich blend of pumpkin purée, beef broth, and red wine. Finished with aromatic thyme and served inside roasted sugar pumpkins, this stew combines rustic flavors and beautiful presentation for a warming meal.

Ingredients

Scale

Beef and Seasoning

1 tablespoon olive oil + extra for the pumpkins
2 pounds boneless chuck roast or stew beef (cut into 1” cubes if not pre-cut)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Vegetables and Aromatics

4 cups cubed red potatoes (halved or quartered depending on size)
4 carrots, peeled and sliced
4 cloves garlic, minced
1 large sweet onion, chopped
8 ounces cremini mushrooms, quartered

Liquids and Flavorings

3 cups beef broth
3 tablespoons tomato paste
3/4 cup pumpkin purée
3/4 cup red wine
1/2 teaspoon dried thyme
2 bay leaves
2 teaspoons chopped fresh thyme + extra for serving
Chopped flat leaf parsley for serving

For Serving

4 sugar pumpkins

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Instructions

Sear the Beef: Heat a large skillet over medium-high heat and add the olive oil. Season the beef cubes evenly with paprika, salt, and pepper. Add the beef to the hot skillet and sear on all sides until browned, about 4 minutes total. Transfer the seared beef to your slow cooker.
Add Vegetables and Liquids: To the slow cooker with beef, add red potatoes, carrots, garlic, onion, mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves. Stir everything together to combine.
Slow Cook the Stew: Cover and cook on low for 8-9 hours or on high for 5-6 hours until beef is tender and vegetables are cooked through. Near the end of cooking, stir in fresh thyme and adjust seasoning with salt and pepper to taste.
Prepare Pumpkins for Roasting: With 1-2 hours left on the stew, preheat your oven to 350℉. Line a large baking sheet with parchment paper. Carefully carve the tops off each sugar pumpkin using a sharp knife or pumpkin carving tools. Scoop out and discard seeds and pulp.
Season and Roast Pumpkins: Rub the outside and inside of each pumpkin and their tops with olive oil. Season the inside of the pumpkins with a couple pinches of salt and pepper. Place pumpkins cut side up on the baking sheet along with their tops. Roast for 30 minutes, then flip the pumpkins over to roast cut side down for another 30 minutes, until they are tender and golden but still firm to hold their shape.
Assemble and Serve: Ladle the hot beef stew into the roasted pumpkins. Garnish with extra fresh thyme and chopped flat leaf parsley. Serve immediately for a stunning fall-themed meal.

Notes

For best flavor, use freshly chopped thyme for garnish and finishing the stew.
If you prefer a thicker stew, you can remove the lid in the last hour of cooking to reduce the liquid.
Sugar pumpkins are preferred for roasting due to their size and sweetness.
Handle the carving of pumpkins carefully to avoid injury; a very sharp knife or pumpkin carving tools are recommended.
This stew can be made a day ahead; flavors deepen upon resting.

Nutrition

Serving Size: 1 serving (includes stew and half a roasted pumpkin)
Calories: 480 kcal
Sugar: 7 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 90 mg