Pumpkin Harvest Beef Stew Recipe

4.5 7 8
Pumpkin Harvest Beef Stew Recipe
Pumpkin Harvest Beef Stew Recipe photo by Taste of Home
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Pumpkin Harvest Beef Stew Recipe

Read Reviews
4.5 7 8
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6-1/2 hours

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

Directions

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

  • 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
  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

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caree929 User ID: 3830950 193743
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
mkaskela User ID: 6061564 149844
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
h_harness User ID: 1024390 123378
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
crclk14 User ID: 6754829 194655
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
gloriawalt User ID: 3203447 178468
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."

MY REVIEW
juicyfruit007 User ID: 1404522 192348
Reviewed Oct. 1, 2012

"This stew was good. I made it pretty much as indicated, though with a bit more meat and no bay leaves or cloves (don't have them). I liked it just fine, but am giving it 4 stars because my husband didn't like it, which is also why I won't be making it again."

MY REVIEW
MRosie413 User ID: 6880021 193742
Reviewed Sep. 21, 2012

"This is the perfect Autumn dinner! It's hearty, delicious, and it smells wonderful while it's cooking! The stew is great for a dinner party, or just for a weeknight meal."

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