Beef & Pumpkin Stew

Comfort food. That’s what this Beef & Pumpkin Stew is. It’s simple, satisfying and easy enough to make on a weeknight. What’s not to love about that?

Beef & Pumpkin Stew from - Easy, Paleo and Whole 30 compliant!

I know that Pumpkin season seemed to explode and then disappear as rapidly as ever this year, but regardless of the season I always keep a few cans of good quality pumpkin puree around. It’s so handy, and not just for desserts! I love the gentle sweetness of pumpkin puree all the more when it’s paired with a robust flavor like beef, which is why this Beef & Pumpkin Stew is so soothingly delicious. It’s nice and adaptable, too, so you can switch out the veggies for whatever you happen to have to hand. Another bonus? Stretching out a mere pound of grassfed ground beef into a meal for 6 people! I should really call my Beef & Pumpkin Stew a miracle meal!

Beef & Pumpkin Stew from - Easy, Paleo and Whole 30 compliant!

This Beef & Pumpkin Stew freezes beautifully, which means it is a great backup to stash away for one of those accidental late nights or when you’re just not feeling 100% and don’t want to cook. I’m all about the easy, healthy shortcuts! Mostly because they stop me from making poor choices because I’m hungry. Keep this Beef & Pumpkin Stew around, though, and you have no reason to make not-so-stellar choices.

And one other thing! This Beef & Pumpkin Stew is also Whole30 compliant, so there’s really no reason NOT to make it!

5 from 1 reviews
Beef & Pumpkin Stew
Cook time: 
Total time: 
Comfort food. That's what this Beef & Pumpkin Stew is. It's simple, satisfying and easy enough to make on a weeknight. What's not to love about that?
  • 1 tbl coconut oil or avocado oil, divided
  • 1 lb grassfed ground beef
  • 1 onion, sliced in crescents
  • 3 poblano peppers, diced
  • 3 zucchini, diced
  • 32 oz beef broth (watch for sodium)
  • 26 oz tomato sauce or strained tomatoes
  • 15 oz (1¾ cup) pumpkin puree
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  1. Add half the coconut oil to a pan / dutch oven large enough to make your soup in. At medium heat, brown the ground beef. Once cooked through, remove the beef from the pan and set aside.
  2. Use the remaining coconut oil to saute the onions, poblano peppers and zucchini until softened slightly, about 5 minutes.
  3. Use a splash of the beef stock to scrape up any fond on the pan. Then add back the cooked ground beef from earlier. Also add the pumpkin puree and strained tomatoes. Stir through to combine the pumpkin puree and strained tomatoes before also adding the rest of the stock, garlic powder and oregano. Add salt to taste.
  4. Reduce the heat and simmer for 15 - 20 minutes so that it thickens before serving.


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    1. It sounds like your meat was bad. I’ve made this so many times as it’s Mr Meatified’s favorite and it’s never gone wrong :/

    1. Yes! The poblano peppers give a little texture and heat, but you can omit them. This is a super forgiving recipe, you can adapt it to the vegetables you do have.

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