Best 6 Pumpkin Harvest Beef Stew Recipes

Pumpkin Harvest Beef Stew: A hearty and flavorful stew perfect for fall gatherings. This classic dish combines tender chunks of beef, sweet pumpkin, and a medley of aromatic vegetables in a rich and savory broth. The addition of pumpkin adds a unique sweetness and texture that elevates this stew beyond the ordinary. Serve it with crusty bread or mashed potatoes for a comforting and satisfying meal.

**Additional Recipes Included:**

1. **Pumpkin Soup with Coconut Milk:** A creamy and flavorful soup that showcases the natural sweetness of pumpkin. The addition of coconut milk adds a touch of exoticism and richness, making this soup a perfect choice for a light and healthy meal.

2. **Roasted Pumpkin with Honey and Thyme:** A simple yet elegant side dish that brings out the natural flavors of pumpkin. Roasting intensifies the pumpkin's sweetness and caramelizes its edges, while honey and thyme add a touch of sweetness and herbaceousness.

3. **Pumpkin Pie:** A classic dessert that is synonymous with fall. This recipe features a flaky crust, a creamy and flavorful pumpkin filling, and a sprinkle of nutmeg and cinnamon for a warm and inviting aroma.

4. **Pumpkin Muffins with Cream Cheese Swirl:** A delightful treat that combines the flavors of pumpkin and cream cheese. These muffins are moist and fluffy, with a creamy and tangy swirl that adds an extra layer of flavor.

5. **Pumpkin Spice Latte:** A warm and comforting drink that captures the essence of fall. This recipe combines coffee, steamed milk, pumpkin puree, and pumpkin pie spices for a delicious and aromatic beverage.

Let's cook with our recipes!

PUMPKIN STEW

Pumpkin Stew image

This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

Steps:

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.

COMFORTING BARLEY & PUMPKIN BEEF STEW

Comforting Barley & Pumpkin Beef Stew image

There's nothing more comforting than a bowl of beef stew-unless, of course, it's a bowl of steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best-a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 9 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
3 tablespoons cornstarch
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1-1/2 pounds beef stew meat
3 tablespoons olive oil
1 large sweet onion, finely chopped
2 cartons (32 ounces each) beef broth
1 can (15 ounces) pumpkin
1 cup medium pearl barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Optional: Additional red pepper flakes and minced fresh parsley

Steps:

In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.

Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

BEEF STEW WITH PUMPKIN

Beef Stew with Pumpkin image

This hearty beef stew cooks low and slow on the stove with pumpkin (or butternut/acorn squash) added when the beef is tender. Serve with crusty bread to soak up every last drop!

Provided by Gina

Categories Dinner

Time 2h20m

Number Of Ingredients 12

Ingredients

1 tablespoons olive oil
1 1/2 cups chopped onion (from 1 large)
2 cloves garlic (chopped)
2 pounds beef chuck (cut in 1 inch cubes)
kosher salt and pepper (to taste)
1 tablespoon tomato paste
2 1/2 cups beef broth
1/4 cup red wine
1 teaspoons dried oregano
1 sprig fresh thyme
1 bay leaf
4 cups cubed pumpkin, (acorn or butternut squash, peeled and cut in 1-inch cubes)

Steps:

In a large pot or Dutch oven, saute the onion in oil on medium heat until soft, about 5 minutes. Add the garlic, and cook 1 minute, until fragrant.
Add meat and 1 teaspoon salt, brown 5 to 7 minutes. Add tomato paste, cook 1 minute.
Add remaining ingredients except pumpkin, cover and cook on low heat until the meat is tender, about 1 1/2 hours.
Add the pumpkin (or squash) and cook and additional 30 to 35 minutes, until pumpkin is tender.
Taste for salt and adjust as needed, discard bay leaves and serve.

Nutrition Facts : Calories 600 kcal, Carbohydrate 16 g, Protein 46 g, Fat 39 g, SaturatedFat 15.5 g, Cholesterol 154 mg, Sodium 447.5 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 3/4 cups

BEEF STEW IN A PUMPKIN

Beef Stew in a Pumpkin image

I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.

Provided by Mirj2338

Categories Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

1 (12 lb) plump, very fresh pumpkin (with a wide, steady base)
4 tablespoons olive oil
2 lbs beef, cut in 1" cubes
2 tablespoons brandy
1 cup coarsely chopped green onion
1/2 cup chopped green pepper
3 cloves minced garlic
3 cups beef stock
1 cup madeira wine or 1 cup dry sherry
3 medium tomatoes, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 1/2 lbs white potatoes, peeled and cut into 1/2" cubes
1 1/2 lbs sweet potatoes, peeled and cut into 1/2" cubes
1/2 lb zucchini, slices about 1/4" thick
1 cup corn
12 -14 dried apricots
12 -14 pitted prunes
1/2 cup margarine
1/2 cup brown sugar
3 tablespoons cinnamon
1 pinch ground cloves

Steps:

Scrub pumpkin well.
Heat 3 tablespoons oil in 5 quart casserole over medium heat.
Add beef in batches to brown on all sides.
Warm brandy, ignite and pour over beef.
Transfer meat to platter and set aside.
In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently.
Add stock and madeira and bring to boil.
Scrape sides and return meat and juices to pot.
Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
Cover, reduce heat to low and cook 15 minutes.
Add potatoes and cook 15 minutes more.
Stir in zucchini and cook 10 minutes more.
Add corn, apricots and prunes and cook another 5 minutes.
Keep stew warm on low heat while preparing pumpkin.
Preheat oven to 375 degrees Fahrenheit.
Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem!
Scrape out seeds and string fibers from lid and base.
Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
Replace lid and bake pumpkin in roasting pan about 40 minutes.
Pour juices from pumpkin into stew and stir well.
Place stew into pumpkin and bake about 15 minutes longer.

HARVEST BEEF STEW

Harvest Beef Stew image

This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.

Provided by CULINARYJEN

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h

Yield 6

Number Of Ingredients 18

Ingredients

4 tablespoons bacon drippings
¼ cup flour
Salt and pepper to taste
2 ½ pounds beef stew meat, cut into 1 inch cubes
5 tablespoons olive oil
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1 pound carrots, peeled and sliced
1 pound celery, sliced
¼ cup rice vinegar
2 tablespoons brown sugar
4 cups beef broth
2 (12 fluid ounce) cans or bottles ale
1 parsnip, peeled and sliced
1 turnip, peeled and chopped
1 pound baby red potatoes, washed
¾ cup parsley, chopped
4 whole bay leaves

Steps:

Heat bacon grease in a large pot over medium heat.
Combine flour with salt and pepper. Coat beef cubes.
Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g

PUMPKIN STEW

Pumpkin Stew image

This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10- to-12 pound pumpkin; be sure not to overbake!

Provided by Cathryn Gross

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h25m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin

Steps:

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Preheat oven to 325 degrees F (165 degrees C).
Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Nutrition Facts : Calories 592.3 calories, Carbohydrate 61.9 g, Cholesterol 76.2 mg, Fat 27.9 g, Fiber 7.3 g, Protein 29.4 g, SaturatedFat 10 g, Sodium 1084.8 mg, Sugar 11.3 g

Tips:

Choose the Right Cut of Beef: Opt for a tougher cut of beef, like chuck roast or brisket, as these cuts become tender during the long, slow cooking process.
Sear the Beef: Searing the beef before braising adds flavor and helps to brown the meat, resulting in a richer stew.
Use a Variety of Vegetables: Incorporate a mix of vegetables, such as carrots, celery, onions, and potatoes, to add flavor, texture, and color to the stew.
Don't Forget the Herbs and Spices: Enhance the stew's flavor with a combination of herbs, such as thyme, rosemary, and oregano, and spices, like paprika and cumin.
Use Quality Pumpkin Puree: Opt for fresh pumpkin puree for a richer, more flavorful stew. If using canned pumpkin puree, choose one without added sugar or spices.
Simmer Low and Slow: Allow the stew to simmer for at least 1-2 hours, or until the beef is tender and the vegetables are cooked through.
Thicken the Stew (Optional): If desired, thicken the stew by adding a cornstarch or flour slurry towards the end of cooking.
Serve with Sides: Pair the pumpkin harvest beef stew with mashed potatoes, crusty bread, or roasted vegetables for a complete meal.

Conclusion:

Incorporating pumpkin into a hearty beef stew creates a unique and flavorful dish that is perfect for fall and winter meals. By following these tips, you can make a delicious and satisfying pumpkin harvest beef stew that will warm you up from the inside out. Whether you're a seasoned cook or just starting out, this recipe is easy to follow and sure to impress your family and friends.