Beef pumpkin Stew
Make Beef pumpkin Stew once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Low and slow is the secret — the longer simmer lets ground beef soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 3 lb Ground Beef
- ½ cup All purpose flour
- 3 tbsp Butter
- 1 cup Chopped Onion
- 1 clove Peeled crushed Garlic
- 4 cup Beef Stock
- 3 cup Pumpkin Puree
- 1 tbsp Worcestershire Sauce
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper
- 3 lb Potatoes
- 1 lb Carrots
- 4 sprig Thyme
Method
- Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
- In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
- Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.
- Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.
Tips for the best Beef pumpkin Stew
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Is this Beef pumpkin Stew recipe medium to make?
It is rated medium: 13 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Beef pumpkin Stew ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
0 comments