Pumpkin Stew

Nothing says autumn like a warm, comforting bowl of stew. And this isn’t any ordinary stew recipe. Pumpkin stew combines tender chunks of beef, creamy potatoes and savory veggies with the star of the season—sweet, roasted pumpkin—for an unforgettable fall feast. After simmering on the stovetop, the stew is ladled into a large, hollowed-out pumpkin and baked until the squash is tender and its naturally sweet flavor infuses every spoonful.

The pumpkin doubles as a festive (and edible!) soup tureen, making this dish as beautiful as it is delicious. Whether you’re hosting a fall dinner party, gathering friends for a football Sunday or serving a hearty Halloween supper before a night of trick-or-treating, this pumpkin stew will add a memorable bit of magic to your table. It might even become a new tradition!

Pumpkin Stew Ingredients

• Beef stew meat: You can buy precut stew meat or choose a well-marbled cut like chuck roast or bottom round and cut it into 1-inch cubes yourself.
• Potatoes: Yukon Golds and red potatoes are the best types of spuds for stew because they stay tender without falling apart. For extra color and a sweeter flavor, swap in sweet potatoes.
• Bell pepper and carrots: These veggies add color, aroma and texture. The green bell pepper brings a mild grassy flavor, while carrots add earthy sweetness. For easy prep, toss baby carrots into the pot—no peeling or chopping required.
• Garlic and onion: These aromatics build the savory base of the stew. Freshly minced garlic adds bold flavor, while yellow onion brings balanced sweetness and mild sharpness.
• Beef bouillon: This recipe calls for 2 tablespoons of beef bouillon granules. If using bouillon cubes, one cube equals about 1 teaspoon, so you’ll need six cubes. You can also use bouillon paste, which is much more concentrated than granules; follow the package directions to adjust the amount accordingly.
• Diced tomatoes: Canned diced tomatoes add moisture and just the right amount of acidity to balance the rich beef and veggies, creating a flavorful tomato-based broth. For a smoky depth, try fire-roasted tomatoes.
• Pumpkin: Baking the stew inside a large pumpkin adds creamy, natural sweetness from the pumpkin and creates a stunning fall centerpiece that’s sure to impress. Choose a sugar pumpkin that weighs 10 to 12 pounds. For even more pumpkin flavor, you can cube another smaller pumpkin and stir it into the stew during the last 30 minutes of cooking on the stovetop.

Directions

Step 1: Brown the beef

Heat 2 tablespoons of canola oil in a large Dutch oven over medium-high heat. Add the beef and cook until it’s nicely browned on all sides.

Editor’s Tip: For extra flavor, lightly toss the beef with a few tablespoons of all-purpose flour before browning—this creates a golden crust and plenty of savory browned bits that deepen the stew’s flavor.

Step 2: Build the stew

Add 1 cup of water, the potatoes, carrots, green bell pepper, garlic, onion, salt and pepper to the pot. Stir to combine, then cover the pot and simmer the stew gently for about two hours.

Stir in the bouillon and diced tomatoes with all their juices.

Editor’s Tip: For a deeper flavor, saute the onions and garlic with the beef before adding the water.

Step 3: Prepare the pumpkin

Preheat the oven to 325°F. As the stew simmers, wash the pumpkin thoroughly. Cut a 6- to 8-inch circle around the top stem. Remove the top and set it aside. Scoop out the seeds and loosen the stringy fibers from the inside. Place the pumpkin in a shallow, sturdy baking pan.

Editor’s Tip: Save the seeds to make roasted pumpkin seeds for a tasty, nutrient-packed snack.

Step 4: Fill the pumpkin, then bake

Carefully spoon the hot stew into the hollowed-out pumpkin, then replace the pumpkin top.

Brush the outside of the pumpkin with the remaining tablespoon of canola oil. Bake the pumpkin stew for two hours or until the pumpkin is tender (do not overbake it).

Editor’s Tip: Everyone’s oven heats differently, so start checking for doneness around the 90-minute mark to ensure the pumpkin doesn’t overcook. You want the pumpkin tender but still holding its shape.

Step 5: Serve

Serve the stew directly from the pumpkin, scooping a little of the roasted pumpkin flesh into each serving.

Pumpkin Stew Variations

• Dredge the meat: Toss the beef with 1/4 cup all-purpose flour before browning. The flour will help create a slightly thicker stew and form a light crust on the meat for added flavor.
• Deglaze the pan with red wine: After browning the beef, deglaze the pan with 1/2 cup of red wine, scraping up all the flavorful browned bits to bring more depth and a subtle, savory richness to the stew.
• Add herbs: Simmer the stew with a sprig of fresh thyme or rosemary to complement the fall flavors. Don’t forget to discard the stems before serving the stew.
• Add more veggies: Include parsnips, butternut squash, turnips, mushrooms or cubed pumpkin, or a can of pumpkin puree for extra flavor and nutrition.
• Make individual servings: Bake the stew in smaller sugar pumpkins so each guest has their own pumpkin bowl. Since smaller pumpkins cook faster, check them for tenderness after about one hour in the oven.

How to Store Pumpkin Stew

Let the leftover stew cool to room temperature, then transfer it to an airtight container. Scrape any remaining tender pumpkin flesh and add it to the stew, then discard the pumpkin shell. Store pumpkin stew in the refrigerator for up to four days. Reheat it gently on the stovetop or in the microwave until it’s warmed through.

Can you freeze pumpkin stew?

Yes, you can freeze pumpkin stew for longer storage. Scrape any remaining pumpkin flesh from the shell and stir it into the stew, then transfer the stew to a freezer-safe container, leaving a little room at the top for expansion. Freeze it for up to three months. Thaw the stew overnight in the refrigerator before reheating it.

Can you make pumpkin stew ahead of time?

You can prepare this pumpkin stew ahead of time for easier entertaining. Cook the beef and vegetable stew on the stovetop as directed, then allow it to cool slightly. Transfer the stew to an airtight container and refrigerate it for a day or two.

When you’re ready to serve, reheat the stew on the stovetop while the oven preheats and you hollow out a fresh pumpkin. Fill your pumpkin with the hot stew and bake it as directed until the pumpkin is tender and the stew is warmed through.

Pumpkin Stew Tips

Can I use a different type of meat?

Yes, you can make this stew with pork shoulder cut into 1-inch cubes or boneless skinless chicken thighs cut into bite-sized pieces. Skip lean cuts, which dry out during long cooking. Instead, choose well-marbled or higher-fat cuts—they hold up to slow simmering and stay tender, juicy and flavorful.

Can I make this pumpkin stew vegetarian?

To make this pumpkin stew vegetarian, turn the beef stew into a hearty vegetable stew by omitting the beef and adding mushrooms, lentils or beans. Swap the beef bouillon for vegetable broth, and you’ll have a nutritious vegetarian version that’s just as comforting.

How do I know when the pumpkin is done?

The pumpkin is ready when it’s tender but still sturdy enough to hold its shape. Test it by gently piercing the top with a fork or the tip of a knife—if it slides in easily, it’s done. Start checking it after about 90 minutes in the oven and closely monitor it. Overcooking can make the pumpkin mushy or cause it to collapse, and you want it to stay firm enough to double as a serving bowl.

Do I have to bake the stew in a whole pumpkin?

Not at all! Baking the stew in a pumpkin gives it that signature creamy fall flavor and makes for an unforgettable presentation, but you can serve it straight from the pot if you’re short on time—it will simply be a classic beef stew.

If you’d still like the pumpkin flavor without the oven step, add a can of pure pumpkin puree or cubed pumpkin to the stew while it simmers on the stovetop. Start by removing the top from a small sugar or pie pumpkin, then scoop out the seeds and stringy bits. Peel the pumpkin with a vegetable peeler or paring knife, cut the flesh into 1-inch cubes and stir them into the stew during the last 30 minutes of cooking.