If you’re dreaming about a cozy, hearty meal that feels like a warm hug from the inside, the Slow Cooker Pumpkin Beef Stew in Roasted Pumpkin Bowls Recipe is exactly what you need. This dish combines tender, rich beef with the natural sweetness of pumpkin, all slow-cooked to perfection and served in charming roasted pumpkin bowls that elevate the presentation and the flavor. It’s a perfect centerpiece for fall dinners, special occasions, or whenever comfort food is calling your name!
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that come together beautifully to create layers of savory and sweet notes. Each component has its role, from the robust beef to the aromatic herbs, ensuring your stew is rich in flavor, texture, and that gorgeous autumnal color.
- Olive oil: Essential for searing the beef and roasting the pumpkins for depth of flavor.
- Boneless chuck roast or stew beef: Provides tender, flavorful meat that becomes melt-in-your-mouth after slow cooking.
- Paprika: Adds a subtle smoky warmth to the beef.
- Salt and pepper: Simple seasonings that enhance every ingredient’s natural taste.
- Red potatoes: Bring heartiness and a creamy texture once cooked.
- Carrots: Offer a natural sweetness and vibrant color.
- Garlic: Adds a fragrant, savory punch.
- Sweet onion: Creates a mellow, caramelized base flavor.
- Cremini mushrooms: Introduce an earthy richness to the stew.
- Beef broth: The flavorful liquid that locks in meaty depth.
- Tomato paste: Deepens the stew’s color and adds umami.
- Pumpkin purée: The star ingredient that lends creaminess and subtle sweetness.
- Red wine: Injects complexity and tenderizes the meat.
- Dried thyme and bay leaves: Classic herbs that bring aromatic earthiness.
- Fresh thyme and flat leaf parsley: Bright garnishes that freshen up every bite.
- Sugar pumpkins: Essential for serving—roasted and hollowed to create stunning edible bowls.
How to Make Slow Cooker Pumpkin Beef Stew in Roasted Pumpkin Bowls Recipe
Step 1: Sear the Beef
Start by heating olive oil in a skillet over medium-high heat. Season the beef cubes with paprika, salt, and pepper. Searing the beef until all sides are nicely browned locks in flavor and creates a rich, meaty foundation. This step makes a big difference, so take your time!
Step 2: Add Vegetables and Liquids
Transfer the seared beef to your slow cooker. Then add red potatoes, carrots, garlic, onions, mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves. Give everything a gentle stir to combine the hearty ingredients and fragrant herbs beautifully.
Step 3: Slow Cook the Stew
Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours until the beef is incredibly tender and the stew’s flavors meld into one delicious symphony. This slow cooking is what gives the dish its soul and comfort-food magic.
Step 4: Roast the Pumpkins
About an hour or two before your stew is done, preheat the oven to 350°F (175°C). Carve the tops off the sugar pumpkins, scoop out the seeds and pulp, then rub the insides and outsides with olive oil and season them lightly with salt and pepper. Place pumpkins and their tops cut side up on a lined baking sheet.
Step 5: Bake the Pumpkins
Roast the pumpkins for a total of 60 minutes—30 minutes per side—until tender yet still holding their shape with that gorgeous golden hue. These roasted pumpkin bowls will make your stew presentation stunning and add a warm, natural pumpkin aroma.
Step 6: Finish the Stew
Once slow cooking is complete, stir in fresh thyme and taste the stew, adjusting salt and pepper to your preference. This finishing touch brings brightness and freshness to the deep, slow-cooked flavors.
Step 7: Serve in Roasted Pumpkin Bowls
Ladle the rich, aromatic pumpkin beef stew into your roasted pumpkin bowls. Garnish with more fresh thyme and chopped flat leaf parsley for an elegant final flourish.
How to Serve Slow Cooker Pumpkin Beef Stew in Roasted Pumpkin Bowls Recipe
Garnishes
Adding fresh thyme sprigs and finely chopped flat leaf parsley not only creates a pop of green but also a fresh herbal note that perfectly complements the stew’s richness. A little cracked black pepper on top never hurts either!
Side Dishes
This dish stands wonderfully on its own, especially thanks to the edible pumpkin bowls, but if you want to add sides, consider a crisp green salad or some crunchy artisan bread to soak up every bit of the luscious stew.
Creative Ways to Present
For a cozy dinner party, serve the stew with a rustic wooden platter, scattered fresh herbs around the bowls, and small bowls of extra parsley and thyme to let guests customize their flavors. Little pumpkin candles make the setting festive and inviting too.
Make Ahead and Storage
Storing Leftovers
You can keep your stew leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting, so leftovers often taste even better!
Freezing
This Slow Cooker Pumpkin Beef Stew in Roasted Pumpkin Bowls Recipe freezes beautifully—just leave the stovepot or slow cooker full stew in freezer-safe containers for up to 3 months. When ready, thaw in the fridge overnight before reheating.
Reheating
Reheat your stew gently on the stove over medium-low heat or in the microwave until heated through. Stir occasionally to ensure it warms evenly without drying out. If it seems too thick, add a splash of beef broth or water.
FAQs
Can I use other types of pumpkins for the bowls?
Absolutely! Sugar pumpkins are ideal because they’re the right size and tender when roasted, but smaller pie pumpkins work well too. Just make sure they’re firm and not too large to handle.
Do I have to use red wine in the stew?
Red wine adds a wonderful depth and tenderizes the meat, but if you prefer, you can substitute with extra beef broth or even grape juice for a non-alcoholic option.
Can I make this recipe in a regular pot instead of a slow cooker?
Yes! Simmer the stew gently on low heat for about 2 to 3 hours or until the beef is tender. Just keep an eye on the liquid to prevent it from drying out.
How do I know when the stew is done?
The beef should be fork-tender and the vegetables soft but not mushy. The flavors will be rich and well combined, signaling your stew is ready to serve.
Can I prepare the pumpkin bowls ahead of time?
Yes, you can roast and carve the pumpkins a day in advance. Store them covered in the fridge and bring to room temperature before serving with the stew.
Final Thoughts
There’s something truly special about enjoying a Slow Cooker Pumpkin Beef Stew in Roasted Pumpkin Bowls Recipe—it’s more than a meal; it’s an experience full of warmth, comfort, and beautiful flavors that celebrate the season. Go ahead and give it a try; I promise it will become one of your favorite fall dishes to share with loved ones!
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Slow Cooker Pumpkin Beef Stew in Roasted Pumpkin Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 9 hours 10 minutes
- Total Time: 9 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pumpkin Beef Stew is a hearty and comforting dish perfect for fall and winter. Tender chunks of seared chuck roast are slow-cooked with red potatoes, carrots, mushrooms, and aromatic herbs in a rich broth that includes pumpkin purée and red wine for a unique depth of flavor. Served inside roasted sugar pumpkins, this stew makes for an impressive seasonal presentation and a delicious meal that combines savory beef stew with sweet autumn accents.
Ingredients
Beef and Seasoning
- 2 pounds boneless chuck roast or stew beef, cut into 1” cubes
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Flavorings
- 4 cups cubed red potatoes (mini red potatoes halved or quartered)
- 4 carrots, peeled and sliced
- 4 cloves garlic, minced
- 1 large sweet onion, chopped
- 8 ounces cremini mushrooms, quartered
Broth and Liquids
- 3 cups beef broth
- 3 tablespoons tomato paste
- 3/4 cup pumpkin purée
- 3/4 cup red wine
Herbs and Seasonings
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons chopped fresh thyme, plus extra for serving
- Salt and pepper to taste
For Roasting the Pumpkins
- 4 sugar pumpkins
- Olive oil for rubbing
- Salt and pepper for seasoning
Garnish
- Chopped flat leaf parsley
- Extra fresh thyme
Instructions
- Sear the Beef: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Season the chuck roast cubes evenly with paprika, salt, and pepper. Sear the beef in the skillet, browning all sides for about 4 minutes to develop rich flavor. Once browned, transfer the beef to the slow cooker.
- Add Vegetables and Liquids: Add the cubed red potatoes, sliced carrots, minced garlic, chopped onion, quartered mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves to the slow cooker with the beef. Stir gently to combine all ingredients evenly.
- Slow Cook the Stew: Cover and cook the stew on low heat for 8 to 9 hours, or on high heat for 5 to 6 hours, until the beef is tender and the flavors are well developed and melded together.
- Roast the Pumpkins: With about 1 to 2 hours of slow cooking time remaining, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Carefully carve the tops off the sugar pumpkins and scoop out the seeds and pulp. Rub the pumpkins’ insides and outsides, including the tops, with olive oil and season the insides with salt and pepper. Place pumpkins and their tops cut side up on the baking sheet.
- Bake the Pumpkins: Roast the pumpkins in the oven for 30 minutes, then flip them gently and roast for another 30 minutes until they become tender but still retain their shape and develop a golden hue.
- Finish the Stew: Once the slow cooking is complete, stir fresh chopped thyme into the stew. Taste and adjust seasoning with more salt and pepper as needed.
- Serve: Ladle the pumpkin beef stew into the roasted sugar pumpkins. Garnish with additional fresh thyme and chopped flat leaf parsley for a beautiful and flavorful presentation.
Notes
- You can substitute red wine with additional beef broth if you prefer a non-alcoholic version.
- Make sure to brown the beef well to develop the stew’s deep flavor.
- Use sugar pumpkins suitable for roasting and serving as bowls because of their size and tenderness.
- Leftover stew can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust seasoning at the end to your taste, especially salt and pepper.
