Why You’ll Love This Recipe
I Love This Recipe Because It Takes Classic Beef Stew And Adds A Fall-Inspired Flair With Pumpkin And A Hint Of Sweetness. The Slow Cooker Does Most Of The Work, And By The End Of The Day, I’m Left With A Rich, Savory Stew That’s Full Of Depth. Serving It Inside Roasted Sugar Pumpkins Isn’t Just beautiful—it’s flavorful too, as the roasted flesh of the pumpkin adds another layer of autumn warmth to every spoonful.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
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1 Tablespoon Olive Oil (Plus Extra For Roasting Pumpkins)
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2 Pounds Boneless Chuck Roast Or Stew Beef, Cut Into 1-Inch Cubes
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1/2 Teaspoon Paprika
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1/2 Teaspoon Salt
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1/2 Teaspoon Pepper
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4 Cups Red Potatoes, Cubed (I Use Mini Red Potatoes, Halved Or Quartered)
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4 Carrots, Peeled And Sliced
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4 Cloves Garlic, Minced
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1 Large Sweet Onion, Chopped
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8 Ounces Cremini Mushrooms, Quartered
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3 Cups Beef Broth
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3 Tablespoons Tomato Paste
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3/4 Cup Pumpkin Purée
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3/4 Cup Red Wine
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1/2 Teaspoon Dried Thyme
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2 Bay Leaves
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2 Teaspoons Chopped Fresh Thyme (Plus Extra For Serving)
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Chopped Flat Leaf Parsley, For Garnish
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4 Sugar Pumpkins
Directions
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I Start By Heating A Large Skillet Over Medium-High Heat, Then Add The Olive Oil. I Season The Beef With Paprika, Salt, And Pepper, Then Sear It In The Hot Skillet For About 4 Minutes, Until All Sides Are Browned. I Transfer The Beef To The Slow Cooker.
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To The Slow Cooker, I Add The Potatoes, Carrots, Garlic, Onion, Mushrooms, Beef Broth, Tomato Paste, Pumpkin Purée, Red Wine, Dried Thyme, And Bay Leaves. I Stir Everything Together To Combine.
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I Cook The Stew On Low For 8–9 Hours Or High For 5–6 Hours, Until The Beef Is Tender. Once It’s Finished Cooking, I Stir In The Fresh Thyme And Adjust The Salt And Pepper To Taste.
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When The Stew Has About 1–2 Hours Left, I Roast The Sugar Pumpkins. I Preheat The Oven To 350°F And Line A Baking Sheet With Parchment Paper.
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I Carefully Cut Off The Tops Of The Pumpkins And Scoop Out The Seeds. I Rub The Inside And Outside Of Each Pumpkin (And The Lids) With Olive Oil, Then Season The Inside Lightly With Salt And Pepper.
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I Place The Pumpkins Cut Side Up On The Baking Sheet And Roast Them For 30 Minutes, Then Flip Them And Roast For Another 30 Minutes, Until They’re Slightly Tender But Still Holding Their Shape.
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To Serve, I Spoon The Stew Into The Roasted Pumpkins And Garnish With Fresh Thyme And Parsley. It’s A Show-Stopping Fall Meal That Tastes As Good As It Looks.
Servings And Timing
This Recipe Makes 4 Servings And Takes A Total Of 9 Hours And 30 Minutes, Including 30 Minutes Of Prep Time And 9 Hours Of Cook Time In The Slow Cooker. Roasting The Pumpkins Adds About 1 Hour Toward The End Of Cooking, Which I Time So Everything Finishes Together.
Variations
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Sometimes I Swap The Red Wine For Balsamic Vinegar Or Extra Broth If I Want A Non-Alcoholic Option.
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For More Warmth, I Add A Pinch Of Cinnamon Or Nutmeg To The Stew—It Pairs Nicely With The Pumpkin.
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I’ve Also Added Parsnips Or Butternut Squash Alongside The Potatoes For A Sweeter, Earthier Flavor.
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If I Don’t Have Sugar Pumpkins, I Serve The Stew In A Bread Bowl Or Just In A Regular Bowl With Crusty Bread On The Side.
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For A Creamier Stew, I Stir In A Splash Of Heavy Cream Or Coconut Milk Just Before Serving.
Storage/Reheating
I Store Leftover Stew In An Airtight Container In The Fridge For Up To 4 Days. To Reheat, I Warm It In A Pot Over Medium Heat, Stirring Occasionally Until Heated Through.
It Also Freezes Well—I Let It Cool Completely, Then Freeze It In Portion-Sized Containers For Up To 3 Months. I Reheat Straight From Frozen Or Let It Thaw In The Fridge Overnight Before Warming.
The Roasted Pumpkins Are Best Enjoyed Fresh, As They Don’t Store Or Reheat Well Without Losing Their Shape.
FAQs
Can I Make This Stew Without The Sugar Pumpkins?
Yes, I Often Skip The Pumpkin Bowls And Serve The Stew In Regular Bowls When I Want A Quicker Option. It’s Just As Delicious On Its Own.
What’s The Best Cut Of Beef For This Stew?
I Use Boneless Chuck Roast Because It Becomes Tender And Flavorful After Slow Cooking, But Stew Beef Works Too.
Can I Use Canned Pumpkin Purée?
Absolutely. I Always Use 100% Pure Pumpkin (Not Pumpkin Pie Filling) For The Best Flavor And Texture.
How Do I Know When The Sugar Pumpkins Are Roasted Enough?
They Should Be Tender Enough To Scoop From, But Still Firm Enough To Hold Their Shape When Filled With Stew—Usually After About 1 Hour In The Oven.
Can I Make This In The Instant Pot?
Yes. I Sauté The Beef In The Pot, Then Add All Ingredients And Cook On High Pressure For 35 Minutes, Followed By A Natural Release. The Texture Will Be A Bit Different But Still Delicious.
Conclusion
This Slow Cooker Pumpkin Beef Stew Is The Ultimate Comfort Food With A Seasonal Twist. I Love How The Pumpkin Purée Adds A Subtle Sweetness That Balances The Savory Richness Of The Beef And Vegetables. Whether I Serve It In Roasted Sugar Pumpkins For A Special Occasion Or Keep It Simple For A Weeknight Dinner, It’s A Cozy, Flavor-Packed Meal That Brings The Warmth Of Autumn Straight To The Table.
Print
Slow Cooker Pumpkin Beef Stew
- Total Time: 9 hours 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This cozy pumpkin beef stew is slow-cooked with tender chunks of beef, red wine, veggies, and pumpkin purée, then served inside roasted sugar pumpkins for the ultimate fall comfort food.
Ingredients
1 tablespoon olive oil (plus extra for pumpkins)
2 pounds boneless chuck roast or stew beef, cut into 1” cubes
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed red potatoes (halved or quartered if using mini red potatoes)
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 (plus extra for garnish)
Chopped flat-leaf parsley, for garnish
4 sugar pumpkins (for serving)
Instructions
Sear the beef: Heat a skillet over medium-high heat and add 1 tbsp olive oil. Season beef with paprika, salt, and pepper. Sear on all sides until browned, about 4 minutes. Transfer to slow cooker.
Add ingredients to slow cooker: Add potatoes, carrots, garlic, onion, mushrooms, broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves. Stir to combine.
Cook: Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until beef is tender. Stir in fresh thyme. Season to taste.
Roast the pumpkins: With 1–2 hours of cook time left, preheat oven to 350°F. Cut tops off sugar pumpkins, scoop out seeds and stringy insides. Rub inside and outside of pumpkins and tops with olive oil; season insides with salt and pepper. Place on parchment-lined baking sheet cut side up and roast 30 minutes. Flip and roast another 30 minutes, until just tender but holding their shape.
Serve: Ladle hot stew into roasted pumpkins. Garnish with extra thyme and chopped parsley. Serve warm.
Notes
Pumpkin alternatives: If sugar pumpkins aren’t available, serve stew in bowls with roasted pumpkin chunks on top.
No wine? Substitute with more beef broth.
Thickening tip: For a thicker stew, mash a few potatoes into the broth near the end of cook time.
Make ahead: The stew can be prepared a day in advance and reheated before serving in pumpkins.
- Prep Time: 30 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
