Beef & Bean Pumpkin Stew

**This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own*** Beef & Bean Pumpkin Stew – a simple and flavorful stew made with beef stew meat, canned beans, pumpkin puree, and spices. The perfect dish to make any night of the week and best served with crusty bread.

Soups and stews make for great comfort meals.

Is there anything better than a warm cup of soup or stew on cold days?

Not only does soup warm the soul, but it’s a great one-pot meal that can feed a crowd quickly after all those fun, daily adventures. 

Well, today I’m showing you how to make this Beef & Bean Pumpkin Stew. This stew will become a staple in your dinner rotation. What makes this stew reign supreme is the Beef Stew Meat. 

I always have a few packages in the freezer or keep a pound in the fridge to add to any dish throughout the week. Which is why this Beef & Bean Pumpkin Stew was a winner for our household. 

Why Use Beef Stew Meat? 

First, Beef Stew Meat is extremely versatile. It’s also budget-friendly, and doesn’t need to marinate like other cuts of beef. Beef Stew Meat can be turned into burgers and used on the grill. Beef Stew Meat can be simmered and added to spaghetti sauce. Beef Stew Meat can be chili and slow cooked into a slow cooker. 

How do you know how much beef to purchase?

Most groceries will have around one pound of packaged Beef Stew Meat. However, whenever you cook Beef Stew Meat it does shrink a bit during the cooking process as the meat breaks down. I always recommend buying at least two pounds of beef stew meat to make sure your soup or stew is extra hearty. 

For the Beef & Bean Pumpkin Stew I used 1.5 pounds just to make the stew well stocked. 

Ingredients You Will Need:

• Extra Virgin Olive oil – used to cook the beef stew meat
• Beef chuck stew meat – affordable and easy cut of meat to use in stews
• Onion – I used yellow onion, but you could use white or red.
• Fresh cloves garlic – adds flavor!
• Spices – ground cumin, chili powder, and dried oregano are warming spices that don’t pack heat, but are very flavorful.
• Canned beans – I used a mixture of navy, pinto and black beans. You may use whatever kind of beans you have in the pantry.
• Beef stock or broth – what you will use to the boil the beef stew meat
• Pumpkin puree – adds a touch of sweetness to this hearty stew
• Stewed tomatoes – I like using garlic and basil for a bit of brightness
• Fresh kale – I like using kale because it’s quick to cook. You can try using collard greens or spinach.
• Tabasco hot sauce (*optional) – adds a smidge of heat to the stew!
• Sour cream – (*optional) great way to add a bit of creaminess
• Chopped Cilantro – optional garnish
• Tortilla Chips – optional garnish

How to Cook Beef & Bean Pumpkin Stew:

• In a large Dutch oven preheated to medium-high heat add the olive oil, beef, salt and black pepper. Sear the beef on both sides until golden brown about 2 minutes per side. Remove with a slotted spoon and set aside in a large bowl.
• In the same skillet, add the onion and garlic. Sauté for a few minutes until the onion has softened. Next, add in the cumin, chili powder, oregano, navy beans, pinto beans, and black beans. Stir with a wooden spoon combine and cook for a minute. 
• Add the reserved beef back into the large pot along with the beef broth. Bring to a boil and then simmer on low heat. Simmer the stew for about 45 minutes and then stir in the pumpkin, stewed tomatoes, kale and hot sauce. Let the flavors simmer for another 10 minutes. Divide among bowls and enjoy! 

How to Store Beef Stew

Beef & Bean Pumpkin Stew will keep in a container in the refrigerator for up to 5 days. And I think the flavors get better as time goes on so it is a great dish to make in advance.

How to Freeze Beef Stew

You can also freeze this beef stew. Let it cool completely. Transfer to a freezer container and freeze for up to 3 months. Defrost and reheat on the stove. Add additional herbs, salt, and pepper, if necessary.

How to Unfreeze Beef Stew

If you have a frozen pound of Beef Stew Meat make sure to defrost in the fridge overnight. This will ensure safe defrosting.  

Frequently Asked Questions

Do you have to use navy beans? Not at all! You can substitute with any kind of canned bean.

How long will this stew keep? This stew will keep up to three to four days in the refrigerator and up to a month in the freezer.

Beef Stew Meat is wonderful and delicious. I hope this Beef & Bean Pumpkin Stew will find its way onto your room table this fall. For more information and recipe information make sure to visit: www.beefitswhatsfordinner.com!

More Delicious Beef Recipes to Enjoy:

• Ultimate Kobe Beef Skillet Nachos
• Beef Wellington Mac & Cheese
• Easy Quinoa Beef Meatball Subs
• Roasted Beef Tenderloin with Maple Mustard Glaze