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Slow cooker pumpkin beef stew in a white bowl

Slow Cooker Pumpkin Beef Stew

Tender beef chuck, pumpkin puree, hearty root vegetables, cannellini beans, and spinach simmer into a richly flavored autumn stew with minimal hands-on cooking.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Autumn
Calories: 495
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef and Vegetables
  • 2 lb boneless beef chuck trim excess fat and cut into 1 to 1 1/2-inch cubes; thawed
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp olive oil for optional browning
  • 1 medium yellow onion diced
  • 3 medium carrots cut into thick slices
  • 2 medium parsnips peeled and cut into 3/4-inch pieces
  • 2 stalks celery sliced
  • 4 cloves garlic minced
Pumpkin Broth and Seasonings
  • 1 cup plain pumpkin puree unsweetened; not pumpkin pie filling
  • 2.5 cups low-sodium beef broth plus extra if needed when serving
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary crushed
  • 1 bay leaf remove before serving
Finishing Ingredients
  • 1 15-oz can cannellini beans drained and rinsed
  • 2 cups baby spinach loosely packed
  • 2 tsp apple cider vinegar stir in just before serving
  • 2 tbsp fresh parsley chopped, optional garnish

Equipment

  • 6-quart slow cooker
  • Large skillet (optional, for browning)
  • Cutting board and sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Pat the thawed beef dry, trim excess fat, cut into 1 to 1 1/2-inch cubes, and season with the kosher salt and black pepper.
  2. For deeper flavor, heat olive oil in a large skillet over medium-high heat. Brown the beef in two batches for 2 to 3 minutes per side, without trying to cook it through. Transfer browned beef to a plate. For a quicker preparation, skip browning and keep the seasoned beef ready to add directly.
  3. Add the onion, carrots, parsnips, celery, and garlic to the bottom of a 6-quart slow cooker; place the beef over the vegetables.
  4. In a bowl, whisk pumpkin puree, beef broth, tomato paste, Worcestershire sauce, smoked paprika, thyme, and rosemary until combined. Pour over the meat and vegetables and add the bay leaf.
  5. Cover and cook on LOW for 7 to 8 hours (480 minutes for the recipe-card timing), or on HIGH for about 4 to 5 hours, until the beef is fork-tender and the vegetables are soft. Avoid lifting the lid unnecessarily.
  6. About 30 minutes before the end of cooking, stir in the drained and rinsed cannellini beans, cover, and heat through. If you need a fully hands-off cook, the beans may go in at the beginning, although they will be softer.
  7. Remove the bay leaf. Stir in the baby spinach and let it wilt in the hot stew for 2 to 3 minutes. Add the apple cider vinegar; taste and adjust salt and pepper. For a thicker stew, mash a few spoonfuls of beans and vegetables into the broth.
  8. Ladle into bowls, sprinkle with parsley if using, and serve hot with crusty bread or another favorite side.

Nutrition

Calories: 495kcalCarbohydrates: 34gProtein: 37gFat: 24gSaturated Fat: 9gCholesterol: 105mgSodium: 780mgFiber: 8gSugar: 9gVitamin A: 150IUVitamin C: 20mgCalcium: 10mgIron: 30mg

Notes

Use plain pumpkin puree, not sweetened pumpkin pie filling. Beef must be fully thawed before slow cooking. Low setting is recommended for the most tender texture; times vary by cooker. Add the canned beans at the start if you cannot return to the cooker near the end (they may soften more). Refrigerate leftovers in shallow containers within 2 hours, eat within 3 to 4 days, and reheat to 165 F (74 C). Approximate nutrition per serving; values vary by beef trim, broth brand, and serving size.

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