Beef pumpkin stew

Beef pumpkin stew


  1. Season the beef generously with salt and pepper.
  2. In a large, heavy frying pan over medium-high heat, warm the olive oil,  add the beef, and braise it until browned on all sides (about 8 min total).
  3. Using a slotted spoon, remove the beef to a plate.
  4. Pour off most of the fat from the pan, return to the medium-high heat and sauté  the onion, thyme, and bay leaves until the onion begins to brown (about 6 min).
  5. Add garlic, cook 1 additional minute.
  6. Pour in the wine and vinegar and stir to dislodge any flavorful browned bits on the bottom of the pan.
  7. Transfer the contents to a slow cooker with the meat, carrots, tomatoes, and stock.
  8. Cover and cook on low setting for approx 5 hours.
  9. Add the pumpkin or squash chunks and pumpkin pie spice over the top of the beef, recover and continue to cook the stew for 3 more hours. The beef and pumpkin should be very tender.
  10. Remove and discard thyme sprigs, and bay leaves, skim off the fat.

Reprinted with permission from The Pumpkin Pie Spice Cookbook © 2014 by Stephanie Pedersen, Sterling Publishing Co. Photography by Guy Ambrosino (£9.99, available from Amazon).

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This is a classic beef stew given a twist with pumpkin and pumpkin pie spice. A lovely autumn or winter dish, served alone or ladled over quinoa, couscous, polenta, or mashed potatoes.


3 lbs stew beef trimmed into 11?4-inch chunks
Salt and fresh ground black pepper
1 tablespoon olive oil
1 large onion, finely chopped
2 sprigs fresh thyme
3 bay leaves
6 cloves garlic, finely chopped
1?3 cup dry red wine (such as merlot)
2 tablespoons red wine vinegar
2 large carrots, peeled and cut into chunks
1 (15 ounce) can diced tomatoes
1?3 cup beef or chicken stock
1lb pumpkin or butternut squash,peeled, seeded, and cut into 3?4-inch chunks
2 teaspoons pumpkin pie spice


Time: 20-25 minutes
Serves: 6
Nutrition: n/a