Delicious slow cooker beef and pumpkin stew. Loaded with beef, fresh pumpkin, parsnips and carrots, this pumpkin stew is perfect for the cold winter months and for using up leftover pumpkin.
If you have not done so already, peel and dice your pumpkin, parsnips and carrots into cubes and peel and slice your onion.
Load your onion into the Crockpot and sauté with extra virgin olive oil. Then take the slow cooker off the heat and stir in the garlic.
Add the diced beef and brown all over.
Then add in everything but the seasonings and pumpkin, and slow cook for 2 hours on high or 3 hours on low.
Then stir in seasonings and pumpkin and cook for a further 1 hour on high or 1.5 hours on low.
Stir and then serve.
Notes
Garlic. The best garlic I have found for a cheats method, is the frozen chopped garlic from the supermarket. It is a total prep time saver.Frozen. I love frozen stock cubes. You can batch instant pot veggie stock, freeze, and load frozen stock into the slow cooker. It will then defrost and cook with the stew.Thanks for reading our pumpkin beef stew crockpot recipe on Recipe This. We have many more slow cooker recipes for you to check out next. Though if you would like more soup slow cooker recipes, do check out our slow cooker Pumpkin soup.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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