Save This Pumpkin Harvest Beef Stew wraps up everything I crave as the weather turns crisp: tender chunks of beef, sweet carrots, creamy potatoes, and the gentle warmth of pumpkin and autumn spices. I rely on this recipe for busy fall evenings or when I want to fill my kitchen with a cozy, savory aroma.
When I first cooked this stew after a day of apple-picking, the scent alone was enough to call everyone home. Now, it is tradition during the first leaf fall.
Ingredients
- Beef chuck roast or stew beef: Well-marbled cuts turn fork tender after simmering. Choose pieces with a bit of fat for the richest results
- Yukon Gold potatoes: Hold together well and give a buttery texture. Scrub and dice, no need to peel
- Carrots: Peel and cut into even chunks so they cook at the same rate as potatoes
- Yellow onion: Sweet and mellow base note for savory depth
- Canned pure pumpkin: Not pumpkin pie filling Use 100 percent pumpkin puree for smooth body and gentle sweetness
- Beef broth: Look for low-sodium to control the seasoning
- Tomato paste: Adds tang and depth. Buy the kind in a tube to use only what you need
- Garlic: Always use fresh and mince just before adding for the best aroma
- Ground cinnamon and allspice: They create that signature autumn flavor. Smell your spices first and make sure they are fresh
- Bay leaf: Rounds out the aromas
- Salt and black pepper: Layer in seasoning as you cook to develop balanced flavor
Instructions
- Brown the Beef:
- Pat beef dry and season generously with salt and pepper. In a large Dutch oven over medium-high heat, add a splash of oil. Sear the beef in batches to create rich brown crust on all sides. This step brings out meaty flavor and prevents steaming
- Sauté the Aromatics:
- After removing beef, lower the heat and add chopped onions to the pot. Stir and scrape up browned bits while the onions cook until translucent. Finely mince garlic and add for the last minute until fragrant
- Deglaze and Build the Base:
- Add tomato paste directly into onions and fry for one minute. Pour in a splash of broth, scraping up the fond from the pot bottom
- Add Vegetables and Spices:
- Stir in carrots and potatoes. Sprinkle in cinnamon and allspice. Gently toss everything to coat with the tomato paste residue
- Combine Pumpkin and Broth:
- Whisk pumpkin puree into the remaining broth in a bowl until smooth. Pour over meat and vegetables. Add bay leaf
- Slow Simmer:
- Return beef to the pot. Bring to a gentle simmer, cover with lid, and drop heat low. Cook for two and a half to three hours, checking occasionally. Meat should shred easily and vegetables must feel velvety soft
- Final Seasoning:
- Taste for salt and pepper. Remove bay leaf before serving. If stew feels too thick, stir in a splash of hot broth or water
Save My kids always giggle when dolloping extra pumpkin into the pot. The surprise is how subtle it is it melts into velvet and lets the beef and vegetables shine.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. This stew actually improves overnight so it is perfect for meal prep. When reheating add a splash of broth to loosen the texture if needed.
Ingredient Substitutions
Swap beef for boneless skinless chicken thighs for a lighter twist. Butternut squash can stand in for some or all of the pumpkin if you wish for a slightly sweeter stew. If you are out of Yukon Golds try red potatoes or even sweet potatoes for extra color and earthiness.
Serving Suggestions
Spoon stew over buttered egg noodles or a dollop of mashed potatoes for a classic comfort finish. A chunk of warm crusty bread is always welcome for dipping into the broth. I sometimes throw in green peas at the end for bursts of freshness.
Cultural and Seasonal Notes
Pumpkin and beef stew dates all the way back to early American harvest feasts. Pumpkin hardy and abundant was a staple that found its way into countless savory stews before cans of pie filling ever graced shelves. I love bringing a little of that history to my table every fall.
Seasonal Adaptations
Use fresh pumpkin when it is local for unbeatable flavor Add a cinnamon stick instead of ground spice for a gentler aroma In spring swap carrots for parsnips to match what is in season
Success Stories
Friends always ask for this recipe after one bowl and every fall potluck I attend I find my slow cooker scraped clean. When my niece visited last year she asked for a container to take home and later said it was the first beef stew she ever finished.
Freezer Meal Conversion
Let cooled stew rest uncovered until it is room temperature. Transfer to freezer safe containers leaving a little room for expansion. Freeze for up to two months. Thaw overnight in the refrigerator then reheat gently on the stove for hearty fast comfort.
Save This stew is the definition of fall comfort and tastes even better by the next day. Don&t forget to serve with something for dipping to enjoy every last drop.
Recipe FAQ
- → What type of beef is recommended?
Chuck roast or stew meat works well, offering tender texture after slow cooking.
- → Can I use fresh pumpkin or canned?
Both are suitable—fresh pumpkin gives a rustic feel, while canned offers convenience and smoothness.
- → What spices complement pumpkin in savory stew?
Cinnamon, nutmeg, cloves, thyme, and rosemary enhance the pumpkin and enrich the overall flavor.
- → Is it possible to make this stew vegetarian?
Yes. Substitute beef with mushrooms or beans, and use vegetable broth to maintain hearty taste and texture.
- → How long should the stew be cooked?
Typically, slow cooking for 6-8 hours yields tender beef and rich, developed flavors.