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Slow Cooker Pumpkin Beef Stew

Slow cooker pumpkin beef stew with tender beef and a gently spiced pumpkin puree simmer. Set it and let it cook on low until the meat is fork-tender and the vegetables are hearty.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

beef stew meat
  • 2 lb beef stew meat, cubed
canned pumpkin puree
  • 0.5 cup canned pumpkin puree
beef broth
  • 4 cup beef broth
carrots
  • 3 carrots, sliced
potatoes
  • 2 potatoes, cubed
onion
  • 1 onion, diced
garlic
  • 2 clove garlic, minced
smoked paprika
  • 1 tsp smoked paprika
cinnamon
  • 0.5 tsp cinnamon
salt
  • Salt and pepper, to taste Use to taste.

Equipment

  • 1 slow cooker

Method
 

Brown the flavor base
  1. Season the beef stew meat with salt and pepper, then place it in the slow cooker. Make sure the pieces are evenly seasoned for consistent flavor in every bite.
Add vegetables and aromatics
  1. Add the carrots, potatoes, onion, and garlic to the slow cooker. Spread everything into an even layer so the stew cooks uniformly.
Make the pumpkin broth
  1. Whisk together the pumpkin puree, beef broth, smoked paprika, and cinnamon, then pour over the beef and vegetables. The mixture should look smooth before it coats the ingredients.
Slow cook
  1. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is tender. Check at the end of the time window and adjust cooking if needed for fork-tender meat.
Serve
  1. Stir well before serving to redistribute the pumpkin puree and spices. This helps thicken the stew slightly and ensures even seasoning.
  2. Ladle into bowls and serve warm. Serve with crusty bread if you want to scoop up the broth.

Notes

For best texture, avoid opening the lid during cooking; steam release can slow the tenderizing time. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat until hot. Freeze yes—cool completely, freeze in portions up to 3 months, and thaw in the fridge overnight. For a lighter option, use reduced-sodium beef broth and trim excess fat from the stew meat.