Autumn Harvest Pumpkin and Beef Stew

Once again featuring seasonal ingredients, this hearty stew is the perfect mix of savory and sweet. The flavors of all the ingredients blend together to create a spin on a comforting classic, and is easy and quick enough even for a busy weeknight. Serve your family a full serving of vegetables and protein in this delicious stew tonight!

Autumn Harvest Pumpkin and Beef Stew

Makes 10 servings

1/4 cup extra virgin olive oil
1 cup chopped onion
2 tbsp. minced garlic
2 tbsp. chopped rosemary
2 pounds of stew beef, cut into 2-inch cubes
1 tbsp. salt, or to taste
1/2 tbsp. freshly ground black pepper, or to taste
2 tbsp. flour
1 cup dry red wine, such as pinot noir
2 cups red potatoes, cut into 2-inch cubes
2 cups baby carrots
6 cups vegetable juice
2 cups pumpkin, cut into 2-inch cubes
2 cups fresh corn, cut off the cob
1/4 cup chopped fresh cilantro

Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and rosemary and sauté 3 minutes, until fragrant.
Combine beef, salt, pepper, and flour in a large bowl and toss to coat evenly. Turn heat to medium-high, and add beef to pan. Let cook for about 6 minutes, stirring often, until sides are browned. Add wine and stir to coat.
Add potatoes, carrots, and vegetable juice. Bring to a boil, then reduce heat to low, cover and let simmer for 30 minutes.
Remove lid and stir. Add pumpkin and corn, stir to combine, and let simmer uncovered for 30 minutes, stirring occasionally.
Remove from heat and let cool 10 minutes. Top with cilantro and serve immediately with freshly baked crusty white bread.


  1. Hi there! Received your email via RWOP about your blog. Love the combination of flavors in the stew - looks so comforting and delicious!
    I'm now a follower and would love it if you followed me in return.

  2. I made a gluten free version with quinoa flour and Pacific broths - 4C vegetable, 2C roasted pepper and tomato. Merlot for wine. Since I can't eat corn I thew in a little wild rice. Very tasty!