Slow Cooker Pumpkin Beef Stew

This slow cooker pumpkin beef stew is perfect when you need something cozy and satisfying that fills your home with incredible autumn scents The tender beef and sweet roasted pumpkin make each bite rich and hearty with minimal hands-on time for you

I first tried this pumpkin beef stew after a neighbor brought it to our fall potluck Since then I make it at least once each October as soon as sugar pumpkins show up in stores My family requests it every chilly season

Gather Your Ingredients

• Chuck roast or stew beef: Choose well-marbled cuts for the most tender results
• Red potatoes: Adds natural sweetness and keeps its shape try to use mini or baby potatoes for best texture
• Carrots: Contribute earthy sweetness and color choose firm fresh carrots
• Garlic: Four fresh cloves for real depth mince them right before use for best flavor
• Sweet onion: Large and juicy brings subtle sweetness
• Cremini mushrooms: Gives an extra meaty bite opt for firm unblemished mushrooms
• Beef broth: Choose low sodium if possible for more control over seasoning
• Tomato paste: Thickens and enriches the stew grab a tube or small can and store the rest for another dish
• Pumpkin purée: Brings autumn flavor use pure pumpkin not pie filling
• Red wine: For complexity and tenderizing if using cooking wine add a pinch of sugar
• Dried thyme and bay leaves: Earthy herbs gently perfume your stew
• Olive oil: Used for browning and roasting always go for extra virgin
• Sugar pumpkins: Small ones for serving edible bowls select firm pumpkins without soft spots
• Paprika salt and pepper: Seasoning essentials freshly ground pepper makes a noticeable difference
• Fresh thyme and chopped parsley: For bright color and flavor to finish

How to Make It

Sear the Beef:

Heat a large skillet to medium-high Swirl in olive oil Season beef cubes with paprika salt and pepper Arrange pieces in a single layer and cook undisturbed for two minutes so they get a deep brown crust Flip and repeat until all sides have color It should take about four minutes This step is key to layering in savory flavor

Combine and Slow Cook:

Transfer seared beef directly into your slow cooker Scatter in potatoes sliced carrots minced garlic chopped onion and quartered mushrooms Pour in the beef broth then add tomato paste pumpkin purée red wine dried thyme and bay leaves Stir thoroughly so everything is coated Cover with lid Cook on low for eight to nine hours or on high for five to six hours Near the end stir in fresh thyme and season again if needed

Prepare and Roast Pumpkins:

When there is one to two hours of stew cook time left preheat oven to 350 degrees Fahrenheit Line a baking sheet with parchment Using a very sharp knife carve tops off each sugar pumpkin Scoop out all seeds and stringy insides Rub both inside and outside of pumpkins and tops with olive oil Sprinkle inside lightly with salt and pepper Place on baking sheet cut side up Roast for thirty minutes then turn pumpkins over and roast another thirty minutes until tender yet still holding their shape

Serve in Pumpkins:

When pumpkins are ready ladle hot stew carefully into each roasted pumpkin bowl Garnish with extra thyme and fresh parsley for a gorgeous finish

Sugar pumpkins are what truly set this stew apart When I first served stew in roasted pumpkins my family could not stop talking about how fun it made the meal My kids loved scooping up the tender roasted pumpkin with each spoonful

Flavor Boosters

Stew keeps well in the fridge for up to four days Store pumpkins separately and reheat gently in the oven for best texture Freeze extra stew in airtight containers just not the pumpkin bowls The vegetables hold up surprisingly well after thawing For those crazy busy weeks make a double batch and freeze in individual portions

Serving Suggestions

Ladle stew over fluffy mashed potatoes for a comforting twist Pair with crusty bread to soak up every bit of savory broth Add a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs before serving

Creative Twists

Use butternut squash if sugar pumpkins are out of season or hard to find Swap sweet potatoes for red potatoes for even more sweetness and color Omit the wine if needed and use a splash of balsamic vinegar instead

Let the roasted pumpkins rest a few minutes before filling so they retain their shape If you want to speed up pumpkin roasting microwave them for a few minutes before the oven step

Common Questions About This Recipe

→ How do you prepare the beef for this dish?

Cut beef into cubes, season, and sear in olive oil until browned to lock in flavor before slow cooking.

→ What makes serving in pumpkins special?

Roasted sugar pumpkins serve as natural, edible bowls, imparting sweetness and visual appeal to the meal.

→ Can another cut of beef be used?

Yes, any stew-friendly beef, such as brisket or round, works well when cut into cubes for slow cooking.

→ Is pumpkin purée necessary?

Pumpkin purée adds depth, sweetness, and a creamy texture, but butternut squash purée could be substituted if needed.

→ How can flavor be enhanced further?

Try adding a splash of balsamic vinegar or some fresh herbs like rosemary for extra aromatic notes.