Beef and Pumpkin Stew / by Alex Boake

Now that the weather is turning cold, it's nice to come home to a warm and delicious meal. Here's a hearty and warming stew that combines beef and pumpkin, with a little bit of hot spice, and some lovely fall flavours. I used Purple Haze Carrots from my sister's garden, hence the purple ones in my illustration, but regular orange carrots would also do! This dish was inspired by this recipe, from Civilized Caveman.

Beef and Pumpkin Stew Serves 6 to 8.


  • 3 Lbs of Stewing Beef, cubed
  • 3 Cups Organic Pumpkin Puree
  • 2 Cups Carrots, Chopped
  • 2 Cups of Onion, Diced
  • 1/2 Cup Red Wine
  • 1 Cloves of Garlic, minced
  • 1 Tbsp Chili Powder
  • 2 Tbsp Cinnamon
  • 1 Tbsp Cocoa Powder
  • 1/2 Tbsp Ground Nutmeg
  • 1/4 Tbsp Ground Cloves
  • 1/4 Tbsp Ground Ginger
  • 1 tsp Ground Coriander
  • 1 tsp Red Pepper Flakes
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Sea Salt
  • 2 Tbsp Fresh Cilantro, diced, for serving


Take a large bowl and mix together Beef, Carrots and Onion. In another bowl, combine the Pumpkin Puree, Red Wine, and Apple Cider Vinegar. Add in the Garlic, Spices, Salt and Cocoa Powder, and mix well. Combine the two mixtures together, and put into your slow-cooker. Add enough water to just cover the solid ingredients, and then cook for 8 to 10 hours on low. Serve, and top with fresh Cilantro.

This reheats really well, so if there's some left just scored! This recipe is participating in Make Ahead Monday, hosted by Jan of Jan's Sushi Bar.