Slow Cooker Pumpkin Stew
Fall in love with this Slow Cooker Pumpkin Stew. Warm, flavorful, and easy to make - it's the perfect dinner for the season!
Equipment
- Slow Cooker
- Sharp Knife
- Cutting Board
Ingredients
- 1 head cauliflower
- 1 white onion
- 4 cups beef broth
- 15 ounces pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 2 teaspoons minced garlic
- 1 pound stew meat
- Fresh parsley (optional)
Instructions
- Chop the cauliflower into small pieces and add to a bowl. Roughly chop the onion and add to a bowl with the cauliflower.
- Add the pumpkin puree, beef broth, salt, pepper, pumpkin spice, and garlic to a slow cooker. Stir to combine completely.
- Add in the cauliflower and onions. Then add the stew meat and stir everything up.
- Slow cook on high for 2 to 3 hours or until the meat is tender and cauliflower is cooked to your liking.
- Top with freshly chopped parsley (optional).
Video
Notes
Tips
- I use stew meat for ease as it's already chopped. But, you could also use chuck roast or brisket and cut into 2-inch cubes as well. You could even use ground beef or ground turkey.
- Feel free to swap out veggies or add more to use up veggies from your fridge! Other veggies that would work well include broccoli, squash, zucchini, bell peppers, or green beans.
- Store leftovers in an airtight container in the fridge.
- You can also freeze this stew in a freezer safe zip bag. Just thaw in the fridge for 24 hours before reheating.
- Vegan: Use vegetable broth in place of beef broth. And replace the stew meat with more veggies. Try zucchini, squash, sweet potatoes, carrots, green beans and more.
- High Altitude: Follow the recipe as noted.
Nutrition
Calories: 176kcalCarbohydrates: 13gProtein: 22gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 1059mgPotassium: 814mgFiber: 4gSugar: 5gVitamin A: 11033IUVitamin C: 51mgCalcium: 73mgIron: 3mg
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