Harvest Beef and Pumpkin Stew
by
Michael Symon
Nothing says fall like a slow-simmered pot of beef and pumpkin stew filling the house with rich, cozy aromas. Michael Symon’s version is hearty, deeply flavored, and finished with a dollop of sour cream—perfect for crisp nights and lazy Sundays.
Prep Time:
25 Minutes
Cook Time
2-2.5 Hours
Serves:
6-8 Servings
Level:
Beginner
3 lbs beef stew meat, cut into cubes
2 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
3 cups beef stock
1 cup red wine
2 cups cubed fresh pumpkin
2 medium carrots, sliced ¼" thick
2 large Russet potatoes, diced
1 branch of rosemary
2 tsp fresh thyme
Salt and pepper to taste
Small roasted pumpkins (for serving bowls, optional)
Ingredients
STEP 1:
Brown the beef: Season beef generously with salt and pepper. Heat olive oil in a Dutch oven and brown the meat in batches until deep golden. Remove and set aside.
STEP 2:
Build flavor: In the same pot, sauté onions and garlic until fragrant. Add potatoes, pumpkin, and carrots.
STEP 3:
Deglaze: Pour in red wine, scraping up the browned bits from the bottom of the pot. Reduce by half.
STEP 4:
Simmer: Return beef to the pot. Add stock, rosemary, thyme, and adjust seasoning. Cover and simmer 2–2½ hours, until meat is fork-tender.
STEP 5:
Serve: Spoon into small roasted pumpkins or bowls. Garnish with sour cream and fresh herbs.
Instructions
Serve hot in a bowl with a dollop of sour cream and herbs