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Slow Cooker Pumpkin Beef Stew in Roasted Pumpkins Recipe

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4.6 from 91 reviews

This Slow Cooker Pumpkin Beef Stew is a comforting, hearty dish perfect for fall. Tender chunks of beef and a rich medley of vegetables are slow-cooked with pumpkin purée, red wine, and aromatic herbs to create a flavorful stew. Served inside roasted sugar pumpkins, this recipe combines rustic charm with delicious, warming flavors ideal for cozy gatherings.

Ingredients

Units Scale

Main Ingredients

  • 1 tablespoon olive oil + extra for the pumpkins
  • 2 pounds boneless chuck roast or stew beef, cut into 1'' cubes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups cubed red potatoes (mini red potatoes, halved and quartered)
  • 4 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 large sweet onion, chopped
  • 8 ounces cremini mushrooms, quartered
  • 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
  • 4 sugar pumpkins

Instructions

  1. Sear the Beef: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Season the beef cubes with paprika, salt, and pepper, then sear them in the skillet until browned on all sides, about 4 minutes. Transfer the browned beef to the slow cooker.
  2. Add Vegetables and Liquids: To the slow cooker, add red potatoes, carrots, minced garlic, chopped sweet onion, quartered cremini mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves. Stir everything together to combine.
  3. Slow Cook the Stew: Cook the stew on low for 8-9 hours or on high for 5-6 hours until the beef is tender and flavors meld. Towards the end of cooking, stir in the fresh chopped thyme and adjust seasoning with salt and pepper to taste.
  4. Roast the Pumpkins: About 1-2 hours before the stew finishes, preheat the oven to 350℉ (175℃). Line a large baking sheet with parchment paper. Carefully carve the tops off the sugar pumpkins and remove the seeds and pulp. Rub the outside and inside of the pumpkins and their tops with olive oil and season the inside with salt and pepper. Place pumpkins cut side up on the baking sheet. Roast for 30 minutes, then flip and roast for another 30 minutes until they are slightly tender and golden but still hold their shape.
  5. Serve: Ladle the hot beef stew into the roasted pumpkins. Garnish with extra fresh thyme and chopped flat leaf parsley before serving for a festive presentation.

Notes

  • Be sure to use sugar pumpkins for roasting as they are smaller and more flavorful than carving pumpkins.
  • For a thicker stew, you can remove the lid of the slow cooker during the last hour to let some liquid evaporate.
  • Red wine adds depth; use a dry red wine such as Cabernet Sauvignon or Merlot for best results.
  • You can prepare the stew a day ahead and reheat to allow flavors to develop further.
  • If you prefer not to roast pumpkins, you can serve the stew in bowls or bread bowls as an alternative.

Find it online: https://yummelle.com/slow-cooker-pumpkin-beef-stew-in-roasted-pumpkins-recipe/