Pumpkin Beef Stew

This stew simmers low and slow until the beef turns perfectly tender. It’s rich and flavorful, filled with soft pumpkin chunks and a deep, savory sauce. A true taste of autumn that fills your kitchen with warmth and comfort.

The coziest beef stew with pumpkin

This stew is hearty and full of tender beef and pumpkin that come together in the most satisfying way. It takes about three hours to make, most of which is completely hands-off.

For me, this dish captures the essence of fall. As the days grow cooler, slow-cooked stews make life easier while filling the house with that familiar, homey aroma of something special simmering away.

The key to an excellent beef stew lies in slow cooking. This pumpkin version proves how a humble cut of beef can turn into something deeply flavorful when given time to simmer gently. Every ingredient melts together into a bowl of pure comfort.

If you love pumpkin recipes, try my Tortellini with Pumpkin Sauce, Thai Pumpkin Chicken Curry, Pumpkin Bolognese, or Pumpkin Chicken Chili. And if you’re in the mood for something extra comforting, my Chicken in Butternut Squash Sauce with Mushrooms
is always a favorite.

Pro tip

The best cut for beef stew is chuck roast. It’s affordable and ideal for long cooking times. As it slowly simmers, the fat and connective tissue soften, creating meat that melts in your mouth.

For the best texture, cut the beef into evenly sized pieces so everything cooks evenly, and let it rest at room temperature before searing. This small step makes a big difference.

Watch the recipe video

Let me guide you through the recipe with my easy step-by-step video, or follow along on YouTube.

The ultimate fall comfort food

Combining beef broth, bay leaves, and thyme gives this stew its deep, earthy flavor. The beef cooks gently for about two hours before the pumpkin joins in to absorb all that savory richness. With almost no effort, the stew becomes thick, aromatic, and full of balanced flavor. Simple ingredients, rewarding results.

Recipe tips

Here are a few simple ways to adapt or enrich your stew:

• Add vegetables: carrots, celery, potatoes, bell peppers, or mushrooms for extra flavor and texture.
• Make it a day ahead: the flavors develop beautifully overnight.
• Use a slow cooker: follow the same steps, add the pumpkin, and cook on low for 8 hours.
• Instant Pot version: brown the beef, garlic, and onions, then cook on high pressure for 35 minutes using a bit less broth.
• For added depth: stir in a splash of red wine such as Cabernet Sauvignon, Pinot Noir, or Merlot.
• I recommend Hokkaido (Red Kuri) pumpkin since it’s tender and doesn’t need peeling, but Kabocha, butternut, or acorn squash all work well.

What to serve with beef stew

This pumpkin beef stew is rich and satisfying on its own, but the right sides make it even better. Try serving it with crusty garlic bread, buttery mashed potatoes, my favorite cream cheese mashed potatoes, or butternut squash mashed potatoes. Rice, pearl couscous, or egg noodles are also great options, too.

Go with crispy garlic potatoes, golden wedges, or even French fries. Add some color with roasted Brussels sprouts, grated carrots, roasted broccoli, or green beans. For something fresh, pair it with a crisp green salad.

How to store beef stew with pumpkin

Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in sealed containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop until warm.

More stew recipes you’ll love

• Beef and potato stew
• Turkey stew with Guinness
• Beef and mushroom stew
• Chicken stew
• Pork stew with mushrooms