Slow Cooker Beef and Pumpkin Stew

Why You’ll Love This Recipe

This stew is as comforting as it is easy to prepare. The slow cooker does all the work, transforming simple ingredients into a flavorful, melt-in-your-mouth meal. Pumpkin adds a subtle sweetness and creamy texture that complements the savory beef beautifully. Plus, it’s packed with nutrients and makes for excellent leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stewing beef (such as chuck), cut into chunks
• Pumpkin, peeled and cubed (fresh or canned if using puree)
• Onion, chopped
• Carrots, sliced
• Garlic, minced
• Potatoes, cubed (optional)
• Diced tomatoes (canned or fresh)
• Beef broth or stock
• Tomato paste
• Worcestershire sauce
• Fresh rosemary or thyme (or dried herbs)
• Olive oil
• Salt and pepper to taste
• Cornstarch (optional, for thickening)
• Fresh parsley for garnish

Directions

1. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides in batches, then transfer to the slow cooker.
2. In the same skillet, sauté the onions and garlic until fragrant. Add to the slow cooker.
3. Add chopped carrots, potatoes (if using), pumpkin, diced tomatoes, tomato paste, Worcestershire sauce, herbs, and beef broth to the slow cooker. Stir to combine.
4. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
5. If desired, thicken the stew by mixing a tablespoon of cornstarch with water and stirring it in during the last 30 minutes of cooking.
6. Taste and adjust seasoning. Garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 8 hours (low) or 4 hours (high)
Total time: 8 hours 15 minutes (on low)

Variations

• Use butternut squash instead of pumpkin for a slightly sweeter flavor.
• Add a pinch of cinnamon or nutmeg for a warm, spiced undertone.
• Swap diced tomatoes for crushed tomatoes for a thicker, richer sauce.
• Use sweet potatoes in place of regular potatoes for added sweetness.
• Make it spicy with a dash of chili flakes or a chopped jalapeño.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave in short intervals, stirring in between. This stew also freezes well — store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, but use solid-pack canned pumpkin, not pumpkin pie filling. Stir it in during the last hour of cooking for best results.

What cut of beef works best for this stew?

Chuck roast is ideal because it becomes very tender during slow cooking.

Can I make this without browning the beef first?

Yes, though browning adds more flavor. If you’re short on time, you can skip it and add the raw beef directly to the slow cooker.

Is this stew freezer-friendly?

Absolutely. Let it cool completely before freezing. It reheats well without losing texture.

How can I thicken the stew?

Use a cornstarch slurry or mash some of the pumpkin and potatoes into the broth to naturally thicken it.

Can I make this on the stovetop instead of a slow cooker?

Yes. Simmer it in a heavy pot over low heat for 2–3 hours, stirring occasionally until the beef is tender.

What should I serve with beef and pumpkin stew?

Crusty bread, rice, or mashed potatoes pair well to soak up the flavorful broth.

Can I add greens like kale or spinach?

Yes, stir in chopped greens during the last 20–30 minutes of cooking so they wilt without overcooking.

What kind of pumpkin should I use?

Sugar pumpkins or pie pumpkins are best for cooking. Avoid large carving pumpkins, which are stringy and bland.

Can I make this recipe vegetarian?

Yes, omit the beef and use chickpeas or lentils, along with vegetable broth, for a hearty plant-based version.

Conclusion

Slow Cooker Beef and Pumpkin Stew is a cozy, nutrient-rich meal that’s perfect for fall or winter. With minimal prep and maximum flavor, it’s a set-it-and-forget-it dish that fills your home with delicious aromas while delivering a wholesome, satisfying dinner. Whether you’re feeding a family or stocking up on freezer meals, this stew is a reliable favorite.

Slow Cooker Beef and Pumpkin Stew

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A hearty autumn-inspired stew made with tender beef, sweet pumpkin, and vegetables simmered in a savory broth. Slow Cooker Beef and Pumpkin Stew is comforting, nutrient-rich, and perfect for cozy family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Halal

Ingredients

• 2 lbs stewing beef (such as chuck), cut into chunks
• 3 cups pumpkin, peeled and cubed (or canned puree added later)
• 1 large onion, chopped
• 3 carrots, sliced
• 3 garlic cloves, minced
• 2 medium potatoes, cubed (optional)
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth or stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary or thyme (or 1 tsp dried)
• 2 tbsp olive oil
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown beef cubes in batches, seasoning with salt and pepper. Transfer to slow cooker.
2. In the same skillet, sauté onion and garlic until fragrant. Add to slow cooker.
3. Add carrots, potatoes (if using), pumpkin, diced tomatoes, tomato paste, Worcestershire sauce, herbs, and beef broth. Stir to combine.
4. Cover and cook on low 8–9 hours or high 4–5 hours, until beef is tender and vegetables are cooked through.
5. If desired, thicken stew by stirring in cornstarch slurry during the last 30 minutes of cooking.
6. Taste and adjust seasoning. Garnish with parsley before serving.

Notes

• Butternut squash can replace pumpkin for a sweeter flavor.
• Add a pinch of cinnamon or nutmeg for warm spice notes.
• Use sweet potatoes instead of white potatoes for extra sweetness.
• Crushed tomatoes can replace diced for a thicker broth.
• Stir in kale or spinach during the last 20 minutes for added nutrients.

Nutrition

• Serving Size: 1 bowl (about 1/6 of recipe)
• Calories: 420
• Sugar: 7g
• Sodium: 860mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 95mg