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This fall inspired 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.
If you like hearty meals, try my one pan cowboy casserole or beefy and flaky smoked meat pie.
Table of Contents
Ingredient List for Pumpkin Beef Stew.
- Chuck Roast: perfect cut of beef for low and slow smoking. Has strong beefy flavors and gets perfectly tender when done right.
- Pumpkin: I great fall or winter vegetable that provides a subtle sweet flavor similar to a sweet potato.
- Veggies: I used carrots, potatoes and onion for the veggies. Any starchy or root veggies will work.
- Herbs: sprigs of thyme, dried oregano and garlic is what I used to add savory and earthy notes.
- Seasoning: I used a pot roast packet to really amplify the flavors. For the chuck roast a simple coarse black pepper is all I used.
- Broth: beef broth to braise the chuck roast and veggies in to tenderize the entire dish.
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 smoker to 250 degrees indirect heat. Once the temperature is reached, throw the seasoned chuck roast directly on the grates for about 2 hours.
Dad’s Seasonings
Must have grillin seasonings!
Can’t be a pumpkin beef stew without 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.
Recipe 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!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
The secret to a good beef stew is cooking the meat low and slow until it’s fork tender.
Try these hearty recipes:
If you tried this Pumpkin Beef Stew or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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.
Notes
Nutrition
Check out the Recipes Page for other tasty ideas!
