Beef and Pumpkin Stew is the ultimate comfort food for chilly days — a savory mix of beef, pumpkin, potatoes, tomatoes and a touch of thyme.
I always enjoy a good stew, and this Beef and Pumpkin Stew is especially welcome on cool evenings like the ones we’ve been having. It’s hearty without being heavy and warms you from the inside out.
Spring has been unpredictable here — some days feel like midsummer, and others drop by 10°C. With weather changing daily, I tend not to plan weekday meals rigidly. Weekends are different: I plan more because the kids are home and want something comforting and easy.
This stew is versatile. I cut the pumpkin into fairly large cubes, about 2.5 cm (1 inch). I cut the potato into slightly smaller pieces so it cooks through without turning the pumpkin to mush. The result is tender, distinct chunks of pumpkin and potato in a rich, tomato-scented broth.
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If you prefer, you can make this with pork — simply swap the beef stock for vegetable or chicken stock. I haven’t tried it with chicken, but it would likely work well too.
More comfort-food recipes you might enjoy:
- One Pot Beef and Dumplings Stew
- Dump and Bake Beef Casserole (Low-Fat)
- Amish Country Casserole
Beef and Pumpkin Stew
Beef and Pumpkin Stew
Linda Nortje
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Ingredients
- 2 TB Unsalted Butter
- 1 Onion chopped
- 450 g Beef cubed (1 pound)
- 2 TB Flour seasoned with salt and pepper
- 450 g Pumpkin cubed (1 pound)
- 1 Large Potato peeled, cubed
- 1 Can 410 g chopped tomatoes (14 oz)
- 1 t Sugar
- 1 cup Beef Stock
- 3 TB Dry White Wine or more stock
- ½ t Dried Thyme
- Parsley to garnish
Instructions
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1) Heat the butter in a large pot. Sauté the chopped onion until soft, then remove and set aside.
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2) Toss the beef cubes in the seasoned flour, then brown them in the same pot used for the onion.
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3) Return the onion to the pot. Add the pumpkin and potato cubes, chopped tomatoes, sugar, beef stock, wine and thyme. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until the vegetables are tender. If the stew reduces too much, add a little water or more stock halfway through cooking.
Serve over rice, mashed potatoes or pasta.