Slow Cooker Pumpkin Stew

Tips

If you don't have a slow cooker, you can make this on the stove using a large Dutch oven or even a large soup pot works too. Start it out on medium-high heat, then reduce to low heat to simmer while everything cooks.
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.
If you want seared beef, you can brown it before adding anything into your slow cooker or Dutch oven. Use a little bit of olive oil and use the sauté setting on your slow cooker or high heat on your Dutch oven to brown the beef with a little bit first. Then, you can add in the other ingredients.
If you want it a little less rich, then use a vegetable broth or plain beef broth instead of the bone broth.
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, garbanzo beans, 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 root vegetables like sweet potato, carrot and also kabocha, zucchini, yellow squash, green beans, more. You can even add in some black beans or garbanzo beans for added protein.
High Altitude: Follow the recipe as noted.