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Pumpkin Harvest Beef Stew Recipe
Pumpkin Harvest Beef Stew Recipe photo by Taste of Home

Pumpkin Harvest Beef Stew Recipe

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4.5 7
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By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. —Marcia O'Neil, Cedar Crest, New Mexico
TOTAL TIME: Prep: 25 min. Cook: 6-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 6-1/2 hours
MAKES: 6 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
  • 1-1/2 cups cubed peeled pie pumpkin or sweet potatoes
  • 3 small red potatoes, peeled and cubed
  • 1 cup cubed acorn squash
  • 1 medium onion, chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 2 teaspoons reduced-sodium beef bouillon granules
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 cup water
  • 3 tablespoons all-purpose flour

Nutritional Facts

1-2/3 cups equals 258 calories, 6 g fat (1 g saturated fat), 67 mg cholesterol, 479 mg sodium, 21 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Directions

  1. In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened. Yield: 6 servings.
Originally published as Pumpkin Harvest Beef Stew in Taste of Home October/November 2012, p58

Nutritional Facts

1-2/3 cups equals 258 calories, 6 g fat (1 g saturated fat), 67 mg cholesterol, 479 mg sodium, 21 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Reviews for Pumpkin Harvest Beef Stew

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 29, 2014

"Very good, although it had too much chili powder. I'll make it again, only I'll use less of the chili powder. I also substituted carrots for the squash because we love carrots."

MY REVIEW
Reviewed Oct. 21, 2014

"I substituted sweet potatoes for the pumpkin and venison steak - cubed for the beef and it turned out really well! The only thing I would change for next time is I would lesson the cloves. I felt like the flavor was too overpowering."

MY REVIEW
Reviewed Aug. 31, 2014

"I made this as listed the first time and my husband and I both loved it. I make it at least 1-2 times a month with a combination of different ingredients including turnips instead of red potatoes. It has become a go to stew."

MY REVIEW
Reviewed Nov. 23, 2012

"This was delicious! I opted to keep it a clear broth and nixed the flour/water thickening agent, and it was still very tasty."

MY REVIEW
Reviewed Oct. 27, 2012

"This is an excellent stew. I made it in a cast iron dutch oven and doubled the recipe for Sunday night dinner with extended family. I used sweet potatoes and substituted carrots for the acorn squash. I added cornbread to the menu along with a salad. I didn't think I would like all the spices, but the blend was perfect."

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