The beef stew with pumpkin is a hearty main dish or second course that is very creamy and flavorful. In this recipe, the beef is cooked for a long time becoming very tender while the pumpkin cut into cubes melts during cooking creating a sort of very creamy and velvety sauce. The result is a perfect comfort food for the autumn and winter season.
At the end of the article in the FAQ section, I answered some questions about storage, cooking, and ingredient substitution. If you have other doubts or curiosities, leave a comment or use the dedicated form.
On the blog, you can find other stew recipes like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 377.01 (Kcal)
- Carbohydrates 20.87 (g) of which sugars 5.20 (g)
- Proteins 41.21 (g)
- Fat 13.42 (g) of which saturated 3.12 (g)of which unsaturated 0.05 (g)
- Fibers 1.00 (g)
- Sodium 3,226.39 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.8 lbs beef (stew)
- 0.9 lbs delica pumpkin (already cleaned)
- 1 yellow onion
- 1 glass red wine
- 1 qt vegetable broth (or beef broth)
- 1 pinch black pepper
- chives
- 2 tbsps extra virgin olive oil (6-7 tablespoons)
- as needed all-purpose flour
Tools
- Casserole
- Cutting Board
- Bowls
- Knife
- Spoons
Recipe for Beef Stew with Pumpkin
Disclaimer. The Tools section contains affiliate links.
Discover many pumpkin-based recipes in the collection SWEET AND SAVORY PUMPKIN RECIPES
Start preparing the beef stew with pumpkin by coating the beef in flour.
Heat the extra virgin olive oil in a casserole or pan.
Add the meat and brown it on all sides.
Deglaze with red wine and let it completely evaporate.
Once all the alcohol has evaporated, cover the meat with vegetable or beef broth and let it cook over low heat for 30 minutes.
Prepare the onion, divide it in half and slice it.
Clean the pumpkin and cut it into cubes, you will need about 400g.
Add the onion and pumpkin to the meat, mix well and, if necessary, add more broth.
Cook for another 25-30 minutes, adding broth as needed and being careful not to let the sauce dry out too much.
Taste and if necessary, adjust the salt.
Season with black pepper and chopped chives or parsley.
Serve the beef stew with pumpkin immediately while hot, adding more chives if desired.
Beef Stew with Pumpkin
Consult this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Also try POLENTA AND BEEF RAGU
FAQ
How long does it keep?
You can store this stew in the refrigerator in an airtight container for 2-3 days or freeze it for 3 months.
Can I make this recipe in a slow cooker?
Yes, for 4 hours on HIGH or 9 hours on LOW.
I have celiac disease, can I substitute the all-purpose flour?
Of course, rice flour or cornstarch will work fine.
Can I use a different type of pumpkin?
Sure, it’s great with butternut squash too.
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Bon appétit!
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