My Pumpkin Beef Stew is a twist on a classic recipe. Tender beef, carrots, parsnips, sweet potatoes, and celery and slow cooked a a pumpkin beef broth.
Fall has arrived and so have my craving for all sorts of delicious fall comfort foods.
I love pumpkin, and this week I am celebrating all things pumpkin to ring in a new season.
I love making savory dishes with pumpkin, don't get me wrong I love the sweet ones too, and I love to use pumpkin puree.
Beef stew is a family favorite, and I have a few different varieties that I make like, Guinness Beef Stew and Slow Cooker Beef and Barley Stew. In the sprit of fall, I made a twist on a classic beef stew and used pumpkin in the base of the stew.
Not only did I add pumpkin to the stew, but I used a few of my seasonal favorites like parsnips and sweet potatoes to the stew. I also used traditional carrots and celery.
The flavors of this stew are so rich and delicious. I love the different root vegetables with the beef and savory sauce.
Ingredients
- beef stew meat
- all-purpose flour
- salt
- black pepper
- garlic powder
- olive oil
- celery
- sweet potato
- parsnips
- carrots
- beef broth
- beef consomme
- onion soup packet
- brown gravy packet
- canned pumpkin puree - Do not use pumpkin pie filling for this recipe.
Instructions
- Pre-heat oven to 275°F.
- Place stew meat in a gallon sealable bag. Add flour, salt, pepper, and garlic powder. Seal the bag and shake gently to evenly coat.
- Heat olive oil oven medium-high heat in a 6 qt dutch oven (or similar sized oven safe pot). Add half of the beef. Brown on both sides and remove from the pot. Add the second half oven the beef, brown, and remove.
- Turn the heat to low and add the sweet potatoes, parsnips, carrots, and celery. Allow veggies to cook for 2 minutes.
- While veggies cook, whisk together broth, consomme, pumpkin, onion soup, and brown gravy.
- Pour over the veggies and add the beef to the dutch oven. Gently stir.
- Cover and place dutch oven in the pre-heated oven. Cook for 4 hours.
- Remove the Pumpkin Beef Stew from oven and serve with mashed potatoes or rice.
Looking For More Pumpkin Recipes?
Baked Pumpkin Goat Cheese Alfredo with Bacon
Pumpkin French Toast with Maple Butter
If you’ve tried my Pumpkin Beef Stew or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Pumpkin Beef Stew
Ingredients
- 3 lbs beef stew meat
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoon olive oil
- 1 cup chopped celery
- 1 medium sweet potato, peeled and chopped into 1 ½ inch pieces
- 2 parsnips, peeled and chopped into ½ inch rounds
- 1 cup chopped carrots
- 4 cups beef broth
- 10.5 oz can beef consomme
- 2 oz onion soup packet
- .87 oz brown gravy packet
- 15 oz canned pumpkin puree
Instructions
- Pre-heat oven to 275°F.
- Place stew meat in a gallon sealable bag. Add flour, salt, pepper, and garlic powder. Seal the bag and shake gently to evenly coat.
- Heat olive oil oven medium-high heat in a 6 qt dutch oven (or similar sized oven safe pot). Add half of the beef. Brown on both sides and remove from the pot. Add the second half oven the beef, brown, and remove.
- Turn the heat to low and add the sweet potatoes, parsnips, carrots, and celery. Allow veggies to cook for 2 minutes.
- While veggies cook, whisk together broth, consomme, pumpkin, onion soup, and brown gravy.
- Pour over the veggies and add the beef to the dutch oven. Gently stir.
- Cover and place dutch oven in the pre-heated oven. Cook for 4 hours.
- Remove from oven and serve with mashed potatoes or rice.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
Beverages
- Pumpkin Chai Latte from Our Good Life
Breakfast and Breads
- Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
- Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
- Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor's Adventures
Mains, Salads, and Sides
- Pumpkin and Beet Salad from Palatable Pastime
- Pumpkin Beef Stew from Cheese Curd In Paradise
- Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie
Desserts
- Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
- Pumpkin Boston Cream Pie from The Redhead Baker
- Pumpkin Creme Brulee from Cindy's Recipes and Writings
- Pumpkin Toffee Crunch Cake from Eat Move Make
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
Christie
So hearty and delicious for cooler weather. That color! It looks rich and delicious.