Beef and Pumpkin Stew With Herbs and Garlic

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional) or extra broth
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 tsp chopped fresh thyme (or 3/4 tsp dried)
• 1 tsp chopped fresh rosemary (or 1/4 tsp dried, crushed)
• 2 bay leaves
• 1 1/2 lb (680 g) pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1. Pat beef dry; toss with salt, pepper, and flour.
• 2. Sear beef in olive oil in a Dutch oven over medium-high heat (6–8 minutes total); remove.
• 3. Sauté onion (5 minutes), then garlic (30 seconds); stir in tomato paste (1 minute).
• 4. Deglaze with wine (or broth), then add broth, Worcestershire, thyme, rosemary, bay leaves, and beef.
• 5. Simmer covered on low for 60 minutes, stirring occasionally.
• 6. Add pumpkin/squash; simmer covered 30–40 minutes until tender and beef is very soft.
• 7. Stir in cider vinegar; adjust salt/pepper; rest 10 minutes and serve (parsley on top if you like).

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Why You’ll Love This Recipe

• Comforting and seasonal: savory beef + naturally sweet pumpkin makes the stew taste like fall in a bowl.
• Tender, not mushy: adding the pumpkin later keeps the cubes intact and silky.
• Big flavor, simple steps: a good sear and a slow simmer do most of the work.
• Even better the next day: the broth thickens slightly and the flavors deepen overnight.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 1/2 lb (680 g) pumpkin or butternut squash, fresh thyme (optional), fresh rosemary (optional), fresh parsley (optional)
• Dairy: none (optional: crusty bread or buttered toast for serving)
• Pantry: olive oil, kosher salt, black pepper, all-purpose flour, tomato paste, low-sodium beef broth, Worcestershire sauce, bay leaves, apple cider vinegar, dry red wine (optional)

Full Ingredients

Beef and seasoning

• 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt (plus more to taste at the end)
• 1/2 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil

Aromatics and flavor builders

• 1 large yellow onion, diced (about 2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional) or 1/2 cup additional beef broth
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce

Herbs and finishing

• 2 tsp chopped fresh thyme (or 3/4 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/4 tsp dried rosemary, crushed)
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley (optional, for serving)

Pumpkin or winter squash

• 1 1/2 lb (680 g) pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 packed cups)

Step-by-Step Instructions

Step 1: Prep and lightly flour the beef

Pat the beef cubes very dry with paper towels (this helps them brown instead of steam). In a large bowl, toss the beef with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 3 tbsp flour until the meat is lightly coated.

Step 2: Sear for deep, savory flavor

Heat a Dutch oven (5–7 quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil. Working in 2 batches (don’t crowd the pot), sear the beef for 6–8 minutes total per batch, turning occasionally, until well browned on multiple sides.

Transfer browned beef to a plate. If the pot looks dry, add a small splash of oil before the next batch.

Step 3: Sauté onion and garlic

Reduce heat to medium. Add the diced onion and cook for 5 minutes, scraping up some of the browned bits as the onion releases moisture. Add the minced garlic and cook for 30 seconds, just until fragrant (avoid browning the garlic).

Step 4: Build the stew base and deglaze

Stir in 2 tbsp tomato paste and cook for 1 minute to caramelize it slightly. Pour in 1/2 cup dry red wine (or 1/2 cup broth) and simmer for 2 minutes, scraping the bottom of the pot thoroughly to dissolve any browned fond.

Add 4 cups beef broth, 1 tbsp Worcestershire sauce, thyme, rosemary, and 2 bay leaves. Return the seared beef (and any juices on the plate) to the pot.

Step 5: Simmer gently until the beef starts turning tender

Bring the stew to a gentle simmer over medium heat, then reduce to low. Cover with a lid slightly cracked and simmer for 60 minutes, stirring every 20 minutes.

You’re looking for a slow, steady bubble, not a hard boil (boiling can toughen meat and break the broth).

Step 6: Add pumpkin and finish simmering

Stir in the pumpkin or squash cubes. Cover again and simmer on low for 30–40 minutes, until the pumpkin is tender (a fork should slide in easily) and the beef is very soft. If the stew thickens too much, add 1/4 to 1/2 cup extra broth or water to loosen it.

Step 7: Balance, rest, and serve

Turn off the heat. Stir in 1 tbsp apple cider vinegar (this small amount brightens the rich broth and helps the mild sweetness taste more “stew-like” than “dessert-like”). Taste and adjust salt and pepper as needed.

Let the stew rest, covered, for 10 minutes to settle and slightly thicken. Remove bay leaves. Ladle into bowls and finish with 2 tbsp chopped parsley if desired.

Pro Tips

• Dry the beef well before searing: moisture is the enemy of browning; browning is the friend of flavor.
• Add pumpkin later: simmering it for the full cook time can turn it into puree; adding it after 60 minutes keeps it pleasantly chunky and tender.
• Keep it at a gentle simmer: low heat makes chuck roast silky and tender; a hard boil can make it chewy.
• Want a thicker stew? Simmer uncovered for the last 10–15 minutes, stirring often. If you prefer, mash a few pumpkin cubes against the side of the pot to naturally thicken the broth.
• Salt at the end: broths vary in saltiness; final seasoning after simmering gives you better control.

Variations

• Stout and pumpkin stew: Replace the wine with 1/2 cup stout for a deeper, toasty flavor that pairs beautifully with squash.
• Extra-vegetable homestyle: Add 2 medium carrots (sliced) and 2 celery stalks (sliced) with the onion for a classic stew base.
• Warm spice version: Add 1 tsp smoked paprika and 1/2 tsp ground cumin with the tomato paste for a subtle, cozy spice note.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (about 10–15 minutes), adding a splash of broth or water if it has thickened. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly to keep the beef tender. This stew is an excellent make-ahead dish; it often tastes even better after 12–24 hours in the refrigerator.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories; 44 g protein; 26 g fat; 24 g carbohydrates; 4 g fiber; 7 g sugar; 780 mg sodium.