Braised Beef And Pumpkin Stew Recipe

Name: Braised Beef And Pumpkin Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Stew; 3 lbs beef, bottom round Trimmed of most fat and cut into 1 and 1/4-inch chunks; sea salt and fresh ground black pepper; 1 tablespoon olive oil; 1 sweet onion, finely chopped or; 1 yellow onion, finely chopped; 2 sprigs fresh thyme; 3 bay leaves; 6 cloves garlic, finely chopped; 1 cinnamon stick; 1/3 cup dry red wine (i.e. merlot); 2 tablespoons red wine vinegar; 1 teaspoon red wine vinegar; 2 large carrots, peeled and cut into chunks; 1 (15 ounce) can diced tomatoes; 1/3 cup beef or 1/3 cup chicken stock; 1 lb pumpkin or 1 lb butternut squash, peeled seeded and cut into 3/4-inch chunks; For the Garnish; 1 teaspoon red wine vinegar; 1 tablespoon olive oil; 2 green onions, thinly sliced; 1 tablespoon chopped of fresh mint

Servings: persons

For the Stew
3 lbs beef, bottom round Trimmed of most fat and cut into 1 and 1/4-inch chunks
sea salt and fresh ground black pepper
1 tablespoon olive oil
1 sweet onion, finely chopped or
1 yellow onion, finely chopped
2 sprigs fresh thyme
3 bay leaves
6 cloves garlic, finely chopped
1 cinnamon stick
1/3 cup dry red wine (i.e. merlot)
2 tablespoons red wine vinegar
1 teaspoon red wine vinegar
2 large carrots, peeled and cut into chunks
1 (15 ounce) can diced tomatoes
1/3 cup beef or 1/3 cup chicken stock
1 lb pumpkin or 1 lb butternut squash, peeled seeded and cut into 3/4-inch chunks
For the Garnish
1 teaspoon red wine vinegar
1 tablespoon olive oil
2 green onions, thinly sliced
1 tablespoon chopped of fresh mint

1
For the Stew:
2
Season the beef generously with salt and pepper.
3
In a large, heavy frying pan over medium-high heat, warm the olive oil and add the beef and braise it until browned on all sides (about 8 min total).
4
Using a slotted spoon, remove the beef to a plate.
5
Pour off most of the fat from the pan, return to the medium-high heat and saute the onion, thyme and bay leaves until the onion begins to brown (about 6 min).
6
Add garlic and cinnamon stick, cook 1 additional minute.
7
Pour in the wine and vinegar and stir to dislodge any flavorful browned bits on the bottom of the pan.
8
Transfer the contents to a slow cooker with the meat, carrots, tomatoes and stock.
9
Cover and cook on low setting for approx 5 hours.
10
Add the pumpkin or squash chunks over the top of the beef, recover and continue to cook the stew for 3 more hours. The beef and pumpkin should be very tender.
11
Remove and discard thyme sprigs, cinnamon stick and bay leaves, skim off the fat. Serve with polenta, couscous or wild rice. With the garnish (below) on top of the strew portion.
12
For the Garnish:
13
Note: the ingredients listed above make only a very small amount, I tripled the ingredients above for my family and friend that was there to enjoy the meal!
14
In a small bowl whisk the olive oil and vinegar together with some salt and pepper.
15
Stir in the minced onion and mint.

1901

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Stew, 3 lbs beef, bottom round Trimmed of most fat and cut into 1 and 1/4-inch chunks, sea salt and fresh ground black pepper, 1 tablespoon olive oil, and more.

Yes, Braised Beef And Pumpkin Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Beef And Pumpkin Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions