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mpkin Beef Stew in Roasted Pumpkin Bowls Recipe

mpkin Beef Stew in Roasted Pumpkin Bowls Recipe
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★★★★★

4.8 from 9 reviews

This Slow Cooker Pumpkin Beef Stew served in roasted pumpkin bowls is a comforting and hearty autumn dish. Tender beef chunks, red potatoes, carrots, mushrooms, and a velvety pumpkin-infused broth meld together with aromatic herbs and red wine, slow-cooked to perfection. The rustic presentation in roasted sugar pumpkins adds a festive and delicious touch that’s sure to impress.

Ingredients

Scale

Beef and Seasoning

  • 1 tablespoon olive oil + extra for the pumpkins
  • 2 pounds boneless chuck roast or stew beef, cut into 1” cubes if not already
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Vegetables

  • 4 cups cubed red potatoes (mini red potatoes halved or quartered)
  • 4 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 large sweet onion, chopped
  • 8 ounces cremini mushrooms, quartered

Liquids and Flavorings

  • 3 cups beef broth
  • 3 tablespoons tomato paste
  • 3/4 cup pumpkin purée
  • 3/4 cup red wine
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 teaspoons chopped fresh thyme + extra for serving
  • Chopped flat leaf parsley for serving

Others

  • 4 sugar pumpkins

Instructions

  1. Sear the Beef: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Season the chuck roast pieces evenly with paprika, salt, and pepper. Sear the beef in the skillet, browning all sides for about 4 minutes to develop a rich flavor. Transfer the browned beef to the slow cooker.
  2. Add Vegetables and Liquids: Add the cubed red potatoes, sliced carrots, minced garlic, chopped onion, quartered mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves to the slow cooker with the beef. Stir gently to combine all ingredients.
  3. Slow Cook the Stew: Cover and cook on low heat for 8 to 9 hours, or on high heat for 5 to 6 hours until the beef is tender and the flavors have melded beautifully.
  4. Roast the Pumpkins: With about 1 to 2 hours of stew cooking time left, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Carefully carve the tops off the sugar pumpkins using a sharp knife or pumpkin carving tools. Scoop out and discard the seeds and pulp. Rub the pumpkins’ insides and outsides, including the tops, with olive oil, then season the insides with salt and pepper. Place the pumpkins and their tops cut side up on the baking sheet.
  5. Bake the Pumpkins: Roast the pumpkins in the oven for 30 minutes. Then, flip them gently and roast for an additional 30 minutes until they are tender but still hold their shape and have a golden hue.
  6. Finish the Stew: Once the slow cooking is complete, stir in the chopped fresh thyme and taste for seasoning. Adjust with additional salt and pepper if needed.
  7. Serve: Ladle the pumpkin beef stew into the roasted sugar pumpkins. Garnish with extra fresh thyme and chopped flat leaf parsley for a beautiful presentation and fresh flavor.

Notes

  • Use sugar pumpkins specifically for roasting as they hold their shape well and are sweeter than larger carving pumpkins.
  • Adjust seasoning at the end to suit your taste, especially salt and pepper.
  • The stew can be made a day ahead; flavors improve with time. Refrigerate and reheat before serving.
  • To make it gluten-free, ensure your beef broth and tomato paste are gluten-free certified.
  • Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.

Nutrition

Keywords: slow cooker beef stew, pumpkin beef stew, roasted pumpkin bowls, autumn recipes, hearty stew, pumpkin puree recipes, fall comfort food

Find it online: https://thedishspot.com/mpkin-beef-stew-in-roasted-pumpkin-bowls-recipe/