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

Scale

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

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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.