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Beef & pumpkin stew with crusty bread

Beef & pumpkin stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Try an alternative to root veg in stews, with pumpkin. Our beef and pumpkin stew is a great way to use up the flesh of leftover pumpkins at Halloween

  • Healthy
  • Low fat
Nutrition: Per serving
low infat10g
high infibre8g


  • 2 tbsp vegetable oil
  • 500g stewing beef, cut into chunks
  • 2 onions, sliced or chopped
  • 600g carrots, cut into chunks
  • 1 celery stick, roughly sliced
  • ¼ small bunch of thyme
  • 2 bay leaves
  • 1 ½ tbsp tomato purée
  • 1 ½ tbsp plain flour
  • 1 l vegetable stock
  • 250ml ale or beer
  • 1 medium pumpkin (about 500g), peeled, deseeded and chopped
  • mashed potato or crusty bread, to serve


  • STEP 1

    Heat the oil in a large, lidded pan or flameproof casserole and fry the beef in batches for a few minutes over a medium-high heat until browned. Remove to a bowl and set aside. Fry the onion in the same pan over a medium heat for 6-8 mins, or until softened.

  • STEP 2

    Stir in the carrots, celery, thyme and bay, and cook for a few minutes more to soften slightly. Return the beef to the pan, then mix in the tomato purée and flour.

  • STEP 3

    Pour in the stock and ale, season well, then bring to a boil. Reduce the heat to a simmer and cook for 1 hr. Stir in the pumpkin and cook for 30 mins-1 hr until the veg and beef are tender. Serve with mash or crusty bread for mopping up the gravy.

Recipe from Good Food magazine, October 2022

Goes well with


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