The short answer: Pumpkin stew is a hearty fall stew of beef, cubed pumpkin or winter squash, potatoes, carrots and onion simmered in a seasoned broth until the beef is fork-tender and the pumpkin is soft and slightly sweet. It takes about 2 hours on the stovetop, mostly hands-off, or 7 to 8 hours in a slow cooker, and serves 6.
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Prep time: 25 minCook time: 1 hr 50 minTotal time: 2 hr 15 minServings: 6 servings
Below is the pumpkin stew recipe, cook times for every method, a vegetarian version and storage tips.
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Pumpkin stew ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Beef chuck, cubed | 2 pounds | 1 1/2-inch cubes |
| All-purpose flour | 2 tablespoons | For coating the beef |
| Olive oil | 2 tablespoons | |
| Onion, chopped | 1 large | |
| Garlic, minced | 3 cloves | |
| Tomato paste | 2 tablespoons | |
| Beef broth | 4 cups | Low sodium |
| Sugar pumpkin or butternut squash, cubed | 4 cups | About 2 pounds whole |
| Yukon Gold potatoes, cubed | 1 pound | |
| Carrots, sliced | 3 | |
| Dried thyme | 1 teaspoon | |
| Smoked paprika | 1 teaspoon | |
| Bay leaf | 1 | |
| Salt and pepper | To taste |
How to make pumpkin stew
- Coat and brown the beef. Toss the beef with flour, salt and pepper. Brown it in batches in oil in a Dutch oven, then set it aside.
- Cook the aromatics. Cook the onion for 5 minutes, then add the garlic and tomato paste for 1 minute.
- Simmer. Add the broth, scraping up the browned bits, then return the beef with the thyme, paprika and bay leaf. Cover and simmer gently for 1 hour 15 minutes.
- Add the vegetables. Add the potatoes and carrots and simmer 15 minutes.
- Add the pumpkin. Add the pumpkin and simmer 25 to 30 minutes more, until the beef and pumpkin are tender.
- Finish. Remove the bay leaf, mash a few pumpkin cubes into the broth to thicken it, and season to taste.
Pumpkin stew cook times by method
| Method | Time | When to add the pumpkin |
|---|---|---|
| Stovetop | About 2 hours | Last 25 to 30 minutes |
| Slow cooker, low | 7 to 8 hours | Last 1 to 2 hours |
| Slow cooker, high | 4 to 5 hours | Last 1 hour |
| Instant Pot | 35 minutes high pressure plus 15 minutes natural release | With everything, cut in large chunks |
| Oven (325°F) | 2 1/2 hours | Last 45 minutes |
Best pumpkin for stew
| Pumpkin or squash | Texture in stew | Good for stew? |
|---|---|---|
| Sugar (pie) pumpkin | Sweet, holds its shape | Yes |
| Butternut squash | Sweet, easy to peel | Yes |
| Kabocha | Dense, chestnut-like | Yes |
| Acorn squash | Mild, harder to peel | OK |
| Carving pumpkin | Watery and stringy | No |
| Canned pumpkin puree | Melts into broth | Use only to thicken |
Tips for the best pumpkin stew
- Brown the beef well. The browned bits in the pot give the broth its rich flavor.
- Cut even cubes. Cut the pumpkin into 1-inch pieces so they cook at the same rate.
- Add the pumpkin late. Pumpkin cooks faster than beef and turns to mush if it goes in too early.
- Use chuck. Beef chuck has enough fat and connective tissue to turn tender after a long simmer. Lean cuts get dry.
- Season at the end. Broth reduces as it simmers, so taste and add salt last.
- Make it a day ahead. Like most stews, pumpkin stew tastes even better the next day.
Variations
- Vegetarian pumpkin stew: skip the beef, use vegetable broth and add a can of chickpeas and 8 ounces of mushrooms. Simmer 30 to 40 minutes.
- Chicken pumpkin stew: use 2 pounds of boneless thighs and simmer 40 minutes total. Chicken should reach 165°F.
- Spiced pumpkin stew: add 1 teaspoon of cumin and 1/2 teaspoon of cinnamon.
- Pumpkin chili: if you want beans and chili spices, try our pumpkin chili.
Pumpkin stew swaps: vegetarian, dairy-free and gluten-free
| If you need | Swap | Notes |
|---|---|---|
| Vegetarian | Replace beef with white beans or chickpeas and use vegetable broth | Add the beans in the last 20 minutes so they stay whole |
| Dairy-free | Skip any cream or cheese topping | Finish with a squeeze of lemon or a spoonful of coconut milk |
| Gluten-free | Thicken with the pumpkin itself or a cornstarch slurry instead of flour | Check the label on your broth |
| Faster dinner | Use cubed canned pumpkin puree for part of the pumpkin | Stir it in near the end so it does not scorch |
If you like the stew format, our beef stew and butternut squash soup recipes use similar steps, and the soup recipes hub has more fall ideas.
Storing and reheating pumpkin stew
- Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, as the USDA's leftovers guide recommends.
- Freeze for about 3 months in airtight containers.
- Reheat to 165°F. FoodSafety.gov's temperature chart lists that temperature for leftovers.
Plan your stew night
I'm the oldest of three and was always the one keeping the family plan together, and a big pot of stew on a Sunday makes the whole week easier.
- Meal Planner & Grocery List ($3.99): plan stew night and the leftovers, and shop with one list.
- Family Recipe Binder ($6.99): keep your pumpkin stew recipe with your other fall favorites.
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Frequently asked questions
What is pumpkin stew? Pumpkin stew is a hearty fall stew made with chunks of pumpkin or winter squash simmered with beef, potatoes, carrots, onion and broth. The pumpkin turns tender and slightly sweet and helps thicken the broth.
What kind of pumpkin is best for pumpkin stew? Use a small sugar pumpkin (also called a pie pumpkin) or a winter squash like butternut, kabocha or acorn. Large carving pumpkins are watery and stringy, so skip them for stew.
Can I use canned pumpkin in pumpkin stew? Yes, canned pumpkin puree works in pumpkin stew, but it melts into the broth instead of staying in chunks. Stir in 1 cup at the end to thicken the stew, and add cubed squash if you want pieces.
How long does pumpkin stew take to cook? Pumpkin stew takes about 2 hours on the stovetop, 7 to 8 hours on low in a slow cooker, or about 35 minutes at high pressure in an Instant Pot plus natural release. Add the pumpkin in the last 25 to 30 minutes on the stovetop so it doesn't fall apart.
Can I make pumpkin stew in a slow cooker? Yes, pumpkin stew is great in a slow cooker. Brown the beef first, add everything except the pumpkin, cook on low for 6 hours, then add the pumpkin and cook 1 to 2 more hours until tender.
How do I cut a pumpkin for stew? Cut the pumpkin in half from stem to base with a heavy knife, scoop out the seeds, cut it into wedges, peel each wedge with a vegetable peeler or knife, then cut it into 1-inch cubes.
Can I make pumpkin stew vegetarian? Yes, make it vegetarian by skipping the beef, using vegetable broth and adding a can of chickpeas or white beans plus extra mushrooms. It cooks in about 40 minutes.
How do I thicken pumpkin stew? Thicken pumpkin stew by mashing a few pumpkin cubes into the broth, stirring in a little canned pumpkin, or simmering it uncovered for 10 to 15 minutes. A flour coating on the beef before browning also helps.
Can you freeze pumpkin stew? Yes, pumpkin stew freezes well for about 3 months. Potatoes can get a little grainy, so you can leave them out if you plan to freeze it. Thaw in the fridge overnight and reheat to 165°F.
What do you serve with pumpkin stew? Serve pumpkin stew with crusty bread, cornbread, biscuits or a simple green salad. It's also good over rice or egg noodles.
How long does pumpkin stew last in the fridge? Pumpkin stew lasts 3 to 4 days in the refrigerator. Cool it and refrigerate within 2 hours of cooking, and reheat leftovers to 165°F.
How do I fit stew night into my weekly meal plan? Put pumpkin stew on a Sunday so leftovers cover a weeknight lunch or dinner. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. gives you a weekly plan and a grocery list in one printable.
Can I make pumpkin stew vegetarian? Yes, you can make pumpkin stew vegetarian by replacing the beef with white beans or chickpeas and using vegetable broth. Add the beans in the last 20 minutes so they hold their shape, and the pumpkin still gives the stew its thick, sweet base.
How do I thicken pumpkin stew without flour? To thicken pumpkin stew without flour, mash a few pieces of the cooked pumpkin into the broth, or stir in a cornstarch slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for a few minutes. Check that your broth is gluten-free if that matters.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov