This pumpkin beef stew recipe is delicious, savory and guaranteed to warm you up. The tender meat along with all the flavorful fall veggies make this the perfect hearty fall dish. The pumpkin flavor is very subtle. It blends in perfectly with the potatoes and carrots and beefy flavor from the chuck roast. Warm up the crowd with the stew after a game or some hard yard work and watch as the trees around turn colors.
Smoke the beef.
Start off by seasoning the chuck roast with basic salt, pepper, garlic and onion powder. I used a premixed spice by Feges BBQ. Don’t be scared to go heavy on the seasoning, it’s a big piece of meat.
Time to get the grill going. Heat up the Big Green Egg to 250 degrees indirect heat. Once the temperature is reached, throw the seasoned chuck roast directly on the grates for about 2 hours.
Add in the Pumpkin!
While the chuck roast is on the grill, it’s time to prep the veggies. Chop up 1/2 a small pumpkin, potatoes, carrots and slice an onion. Throw the veggies into a dutch oven.
Tip: I highly recommend purchasing a pre-chopped pumpkin if you can. They are not easy to chop up. You need time, a really sharp knife and strength. Also be careful for those fingers!
Next, transfer the grilled beef over the veggies into the dutch oven. Add slow cooker pot roast seasoning packet, minced garlic, dried oregano, fresh thyme leaves and beef stock. Let it all cook for another 3 hours or until the beef is nice and tender.
Final steps for the pumpkin beef stew!
Shred the beef and mix it in with all the soft and savory veggies. Serve the pumpkin beef stew with some freshly chopped parsley and enjoy!
Printer friendly recipe below:
Pumpkin Beef Stew
Ingredients
- 3 lbs Beef Chuck Roast
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 4 Potatoes
- 2 cups Baby carrots
- 1 Onion
- 1/2 Small/Med pumpkin
- 1 Branch of fresh thyme
- 1 tbsp Minced garlic
- 1 tbsp Dried oregano
- 1 Slow cooker pot roast seasoning packet
- 1 Carton of beef stock
Instructions
- Season the chuck roast with basic salt, pepper, garlic and onion powder.
- Heat up the Big Green Egg to 250 degrees indirect heat.
- Place the seasoned chuck roast directly on the grates and smoke it for about 2 hours.
- Chop up the small pumpkin, potatoes, carrots and slice an onion. Throw the veggies into a dutch oven.
- Once the beef is done smoking, transfer the grilled beef over the veggies into a dutch oven. Add the slow cooker pot roast seasoning packet, minced garlic, dried oregano, fresh thyme leaves and beef stock.
- Let it all cook for another 3 hours or until the beef is nice and tender.
Check out the Recipes Page for other tasty ideas!
