Imagine the comforting aroma of rich beef stew wafting through your kitchen, with the vibrant hues of autumn vegetables creating a tapestry of inviting colors in your pot.
The pumpkin base adds a velvety texture that wraps you in warmth with each bite.
This hearty stew is more than just a meal—it’s a nourishing embrace on chilly days.
For me, this dish became a lifesaver during hectic weeknights when time was scarce but the need for a home-cooked meal was great.
Its versatility makes it perfect for both quick dinners and leisurely Sunday suppers, bringing families together around the table.
With its robust flavors and wholesome ingredients, this stew not only fills the stomach but also feeds the soul, offering comfort and satisfaction.
Ready to plunge into a bowl of deliciousness? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of seasonal vegetables and spices.
- Uses pantry staples like beef broth and tomato paste for convenience.
- Freezes beautifully, making it perfect for meal prep.
- Offers a comforting, hearty meal ideal for cooler weather.
- Provides a nutritious, veggie-packed option for family dinners.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for a richer taste.
- 1 pound beef stew meat, cut into 1-inch cubes — choose grass-fed for better flavor.
- 1 large onion, diced — yellow onions work best for sweetness.
- 2 cloves garlic, minced — fresh garlic enhances aroma.
- 4 cups pumpkin puree — canned or homemade both work well.
- 4 cups beef broth — low-sodium variety recommended.
- 2 large carrots, sliced — organic carrots add natural sweetness.
- 2 stalks celery, sliced — use fresh for crispiness.
- 1 large potato, diced — Yukon Gold for a creamy texture.
- 1 cup frozen peas — thawed before adding for even cooking.
- 1 tablespoon tomato paste — concentrated for depth of flavor.
- 1 teaspoon dried thyme — fresh thyme can be substituted.
- 1 teaspoon dried rosemary — crush for enhanced aroma.
- Salt and pepper to taste — freshly ground preferred.
Step-by-Step Method
Begin by heating the olive oil in a Dutch oven over medium-high heat. Make sure the oil is hot but not smoking.
This step is essential for achieving a good sear on the beef, which will enhance the stew’s flavor. The right temperature will prevent the beef from sticking to the pot and allow for even cooking.
Sear the Beef
Add the beef stew meat to the hot oil. Cook until each piece is browned on all sides, approximately 5-7 minutes.
Browning the beef in batches can prevent overcrowding and guarantee a rich, caramelized crust. Once browned, remove the beef from the pot and set it aside for later use.
Sauté the Aromatics
Add the diced onion and minced garlic to the same pot. Sauté over medium heat until the onion is translucent and fragrant, about 3-4 minutes.
Stir frequently to prevent burning. This step builds a flavorful base for the stew by softening the onion and releasing the garlic’s aroma.
Combine Pumpkin and Broth
Stir in the pumpkin puree and beef broth with the sautéed aromatics. Mix well to combine, making sure the pumpkin is fully incorporated into the broth.
This mixture will form the backbone of the stew’s rich and creamy consistency, balancing the savory and slightly sweet flavors.
Return Beef and Add Vegetables
Return the seared beef to the pot. Add the sliced carrots, celery, and diced potato. This step incorporates hearty vegetables that will provide texture and flavor.
Make certain all ingredients are well-submerged in the liquid to cook evenly.
Adjust the heat to maintain a gentle simmer.
Season and Simmer
Add the tomato paste, thyme, rosemary, salt, and pepper. Stir to combine, distributing the seasonings evenly throughout the stew.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 1 hour, stirring occasionally to prevent sticking.
Add Peas and Final Cook
After 1 hour of simmering, add the frozen peas to the stew. Stir well and continue cooking for an additional 10 minutes. This short cook time guarantees the peas retain a vibrant color and slight bite.
Check seasoning one last time, adjusting salt and pepper as needed.
Rest Before Serving
Remove the pot from heat and allow the stew to rest for 10 minutes before serving. Resting helps meld the flavors and slightly thickens the stew.
If desired, mash some potatoes directly in the pot for a thicker consistency. Serve hot, savoring the rich, autumnal flavors.
Ingredient Swaps
– For a vegetarian version, replace the beef stew meat with mushrooms or a plant-based meat alternative.
Use vegetable broth instead of beef broth.
- To accommodate dietary restrictions, substitute the potato with sweet potato or parsnips for a lower glycemic option.
- If pumpkin puree is unavailable, swap it with butternut squash puree or canned pumpkin for a similar flavor profile.
You Must Know
- Brown the Beef: Make sure you brown the beef in batches to avoid overcrowding the pot, which helps in achieving a rich, deep flavor from well-seared meat.
- Use Fresh Herbs: Consider using fresh thyme and rosemary to enhance the aroma and taste of the stew, providing a more vibrant and flavorful dish.
- Adjust Seasoning: Taste the stew as it cooks and adjust the salt and pepper to your preference, guaranteeing a well-balanced flavor profile.
- Thicken with Potatoes: For a thicker consistency, mash some of the potatoes directly in the pot before the resting period to naturally thicken the stew.
- Let Stew Rest: Allow the stew to rest for 10 minutes after cooking to let the flavors meld together and improve the overall taste before serving.
Serving Tips
- Serve with crusty bread or warm cornbread on the side.
- Pair with a glass of red wine for a cozy meal.
- Garnish with fresh parsley or thyme for a pop of color.
- Offer a side salad with vinaigrette to complement the stew’s richness.
- Use wide, shallow bowls for presentation and easy eating.
Storage & Make-Ahead
Autumn Veggie Beef Stew can be stored in the fridge for up to 4 days.
It is an excellent make-ahead dish, as flavors deepen over time.
The stew also freezes well for up to 3 months.
For best results, store in airtight containers, allowing room for expansion when freezing.
Reheating
For gentle reheating, use a microwave on low power.
Alternatively, use an oven at 300°F.
You can also reheat on a stovetop over low heat, stirring occasionally to prevent sticking or uneven heating.
Pumpkin in American Traditions
Although the vibrant hues of pumpkins herald the arrival of fall, their role in American traditions goes far beyond mere decoration.
Each October, I find myself enchanted by pumpkin patches, where families gather to pick the perfect one for carving jack-o’-lanterns.
There’s something magical about transforming them into glowing faces that light up chilly nights. Of course, who can forget the comforting aroma of pumpkin pie baking in the oven during Thanksgiving?
The rich, spiced scent fills the home, inviting everyone to gather around the table with gratitude.
Beyond the kitchen, pumpkins symbolize the harvest and community, bringing people closer as they celebrate the season’s bounty. For me, pumpkins are a cherished emblem of warmth, connection, and festive joy.
Final Thoughts
Give this hearty Autumn Veggie Beef Stew a try and experience a cozy, flavorful meal perfect for the season. Feel free to tweak the ingredients to suit your taste, and enjoy the warmth it brings to your table!
Frequently Asked Questions
Can I Use Canned Pumpkin Puree Instead of Fresh?
Absolutely, you can use canned pumpkin puree. I find it convenient, and it blends beautifully into the stew, adding a delightful, creamy texture. Plus, it saves time while still delivering that rich, autumn flavor. Enjoy!
Is It Possible to Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker! Just brown the beef first, then combine everything in the slow cooker. Cook on low for 6-8 hours. The aroma will warmly welcome you home. Enjoy!
What Can I Substitute for Beef Stew Meat?
I’d suggest using chicken thighs or turkey for a lighter twist. If you’re vegetarian, try hearty mushrooms or lentils. They’ll soak up the flavors beautifully, offering a delightful, comforting experience that warms both the heart and soul.
How Do I Ensure the Beef Is Tender?
To guarantee tender beef, I sear it for a rich crust, then let it simmer slowly in the stew. The gentle cooking breaks down fibers, creating melt-in-your-mouth textures. Trust me, your taste buds will thank you!
Can I Freeze the Stew for Later Use?
You can freeze the stew! Once it cools, I like to portion it into airtight containers. It warms my heart knowing a comforting meal waits in the freezer, ready to revive chilly days with rich flavors.
Autumn Veggie Beef Stew with Pumpkin Base
Equipment
- 1 Dutch oven or large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup set
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 pound beef stew meat cut into 1-inch cubes
- 1 large onion diced
- 2 clove garlic minced
- 4 cup pumpkin puree
- 4 cup beef broth
- 2 large carrot sliced
- 2 stalk celery sliced
- 1 large potato diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the beef stew meat and cook until browned on all sides.
- Remove the beef and set aside.
- In the same pot, add the onion and garlic, sautéing until softened.
- Stir in the pumpkin puree and beef broth, mixing well.
- Return the beef to the pot, along with carrots, celery, and potato.
- Add the tomato paste, thyme, rosemary, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low.
- Cover and simmer for 1 hour, stirring occasionally.
- Add the peas and cook for an additional 10 minutes.
- Remove from heat and let the stew rest for 10 minutes before serving.
Notes
