Dinner · American

Beef and Pumpkin Stew

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 29, 2026

This is cozy fall comfort in a bowl: tender chunks of beef simmered low and slow in a rich pumpkin-thickened broth with potatoes and carrots. The pumpkin puree does double duty, adding body and a subtle earthy sweetness that makes the whole pot taste like it cooked all day (because it did, but mostly hands-off).

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Beef and Pumpkin Stew

Why you'll love this

  • Mostly hands-off: it simmers itself into something rich and deep.
  • Pumpkin puree thickens the broth and adds cozy fall flavor.
  • Feeds a crowd and tastes even better the next day.
  • Simple pantry ingredients, no fancy shopping trip needed.

EveryDayMeal recipe

Beef and Pumpkin Stew

Prep
25m
Cook
210m
Total
235m
Serves
8
Level
Medium

Ingredients

  • 3 pounds beef chuck, cut into 1-inch chunks
  • 1/2 cup all-purpose flour
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 clove garlic, peeled and crushed
  • 4 cups beef stock
  • 3 cups pumpkin puree
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 3 pounds potatoes, cut into chunks
  • 1 pound carrots, cut into chunks
  • 4 sprigs fresh thyme

Equipment

  • Large heavy soup pot or Dutch oven
  • Cutting board and sharp knife
  • Wooden spoon
  • Large mixing bowl

Instructions

  1. Cut the beef into 1-inch chunks and toss them in the flour until every side is lightly coated, which helps them brown and thickens the stew later.
  2. Melt the butter in a large soup pot over medium-high heat. Working in small batches so the pot stays hot, brown the beef on all sides, transferring each batch to a bowl as it finishes. Crowding the pot steams the meat instead of searing it, so give the pieces room.
  3. Add the onion and garlic to the same pot and cook for about 1 minute, scraping up the browned bits stuck to the bottom, since that is where a lot of the flavor lives.
  4. Return the beef and any juices to the pot, then stir in the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Bring it to a boil.
  5. Reduce the heat to medium-low and simmer, stirring occasionally, for about 3 hours, until the beef is fork-tender and the broth has thickened into a rich stew.
  6. Add the potatoes, carrots, and thyme sprigs, then bump the heat back up to medium. Cook for another 30 minutes, until the vegetables are tender when pierced with a fork.
  7. Taste and add more salt if it needs it, then discard the thyme stems and serve hot.

Tips from the kitchen

  • Pat the beef dry before dredging so the flour sticks and you get a deeper, browner sear.
  • Use plain pumpkin puree, not pumpkin pie filling, which is sweetened and spiced and will throw off the savory balance.
  • If your stew is thinner than you like at the end, simmer uncovered for the last 15 minutes to reduce it.

Estimated nutrition per serving: 520 cal · 42g protein · 38g carbs · 22g fat

Make it your own

  • Swap half the potatoes for peeled, cubed butternut squash for even more autumn flavor.
  • Stir in a cup of frozen peas during the last 5 minutes for a pop of color and sweetness.
  • Add a splash of red wine when you deglaze the pot for a richer, deeper broth.

Storing & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over medium-low, adding a splash of stock if it has thickened too much. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Good to know

What cut of beef works best?
Chuck roast is ideal for stew. It has enough marbling and connective tissue to turn meltingly tender over the long simmer. Avoid lean cuts, which dry out.
Can I make this in a slow cooker?
Yes. Brown the beef and saute the aromatics on the stove first, then transfer everything except the potatoes and carrots to the slow cooker on low for 6 to 8 hours. Add the vegetables in the last hour.
Why is my stew not thickening?
The flour coating on the beef does most of the work, but if it stays thin, simmer uncovered for the last 15 to 20 minutes or stir in a slurry of 1 tablespoon flour whisked with a little cold water.
Can I use fresh pumpkin?
Absolutely. Roast pumpkin until soft, then puree it smooth. Just make sure it is unsweetened and drained of excess water so the stew does not turn watery.

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