Name: Slow Cooker Pumpkin Beef Stew
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Cuisine: American
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)

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)

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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