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Hearty and comforting, this Slow Cooker Pumpkin Beef Stew with tender beef, earthy carrots and sugary sweet potatoes, is a cozy fall dinner recipe that is sure to hit the spot.

Grab this slow cooker beef stew recipe below or PIN IT for later!

Originally published November 2013 and updated November 2025

When the air turns crisp and the aspen leaves transform into those breathtaking golden hues —there is one recipe that always makes its way to the top of my dinner rotation: beef stew.

But not just any beef stew. I’m talking about a rich, hearty, slow-cooked version bursting with fall flavors.

This Pumpkin Beef Stew recipe is packed with earthy pumpkin, creamy sweet potatoes, and tender chunks of beef that is all slow cooked in a savory broth made with a spiced pumpkin beer.

Not only is this beef stew recipe robust and chockfull of fall vibes, it all comes together in your slow cooker.

Yes, this dinner is perfect on a busy weeknight or a slow paced Sunday, as you can toss everything together in the crock-pot in the morning and magically dinner is ready at 5pm.

It’s the perfect fall dinner that’s hands-off, foolproof, and deeply comforting. Plus, it makes your house smell so amazing that you are going to be hungry all day!

Helpful Tips and Information:

Slow Cooker Beef Stew Ingredients and Substitutions:

(A full list of ingredients, plus specific measurements, can be found in the recipe card below.)

• Beef chuck or stew meat – Chuck roast, beef chuck or stew meat with marbling is best for beef stew.
• Unbleached all-purpose flour – This is used to not only help add caramelization to the beef when browning, but help thicken the stew. However, for a gluten free alternative, the flour can be omitted and a cornstarch slurry can be added to help thicken the stew if needed.
• Steak seasoning – Steak seasoning is preferred to add flavor, however, garlic herb seasoning or simply a mixture of paprika, salt and black pepper can be used.
• Avocado oil – Any high temperature cooking oil, such as canola oil or corn oil, will work.
• Pumpkin puree – You want to use 100% pure pumpkin puree, not pumpkin pie filling.
• Pumpkin beer – Beef broth, apple cider or tomato juice may be substituted for the pumpkin beer.
• Worcestershire sauce – Worcestershire sauce provides umami and intensifies the natural beef flavor. Steak sauce, soy sauce or balsamic vinegar can also be used. 
• Apple cider vinegar – Red wine vinegar, balsamic vinegar or fresh lemon juice can be substituted. 

How do you make beef stew in the slow cooker?

1. In a medium sized bowl, toss together flour and steak seasoning. Add stew meat to the flour and toss to coat, shaking off excess flour.
2. Heat cooking oil in a large sauté pan over medium high heat. Working in batches, add flour coated beef to the hot pan and cook until just browned on all sides. Add browned beef to the slow cooker.
3. To the slow cooker, stir in remaining ingredients.
4. Cover and cook on low for 7-8 hours on high for 4-5 hours. 

What to serve with Slow Cooker Pumpkin Beef Stew:

We love to serve this crock-pot beef stew with Cheddar Herb Biscuits or Copycat Boston Market Cornbread and a fresh garden salad, like this Pear and Pomegranate Salad with Maple Vinaigrette or our Kale Caesar Salad.

Expert Tips and Tricks:

Avoid a watery broth with a quick cornstarch slurry. – Usually when making beef stew in the slow cooker you don’t have to worry about a watery broth.

However, if your stew is too watery for your personal taste after cooking, simply stir together 1 tablespoon cornstarch with 1 tablespoon room temperature water to form a slurry. Stir cornstarch slurry into the stew during the last 15 minutes of cooking to help thicken the stew into silky, gravy-like perfection.

Avoid mushy vegetables. – Since beef stew cooks for such a long time, be sure and cut your vegetables into a large dice, approximately ¾-inch by ¾-inch square. 

Avoid bland flavor. – Always season and brown your beef before slow cooking. Yes, it’s one extra step, but it adds layers of flavor to your stew.

Also, if possible, use fresh herbs as they will have a stronger flavor than dried. If using fresh herbs, save some to stir in right before serving to add a pop of freshness and color.

FAQs About Beef Stew:

Do I have to brown the beef before adding it to the slow cooker?

No, it is not necessary to brown the beef in a skillet before adding it to the slow cooker. However, browning the beef not only adds a layer of flavor, it helps keep the meat from breaking down too much during the cooking process.

Can I make beef stew ahead of time?
Yes! In fact, this beef stew recipe tastes even better the next day once the flavors have had time to sit together.

What’s the best cut of beef for beef stew?
Choosing the right cut of beef for beef stew is crucial to keeping the meat from getting tough during the long cooking process.

Skip lean cuts of beef and go for chuck roast, beef chuck or stew meat with marbling—it will break down nicely during the long cooking process without completely falling apart.

Can I freeze beef stew?
Absolutely. Beef stew can be frozen in an airtight, freezer safe container for up to 3 months. Just thaw overnight in the fridge and reheat in a sauce pan on the stovetop.

If you like this slow cooker beef stew recipe, then you will love these other fall dinner recipes:

• Cowboy Bean and Beef Stew
• Brisket and Chicken Brunswick Stew
• Slow Cooker Bourbon Beef and Bean Chili 

Continue to Content

Slow Cooker Pumpkin Beef Stew

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Additional Time: 5 hours

Total Time: 5 hours 35 minutes

This Slow Cooker Pumpkin Beef Stew has tender pieces of beef and hearty sweet potatoes all simmered in a robust and flavorful pumpkin sauce.

Print

Ingredients

• 1 pound beef chuck or stew meat, cut into 1-inch pieces
• 1/4 cup unbleached all-purpose flour
• 1 tablespoon steak seasoning
• 1 1/2 tablespoons avocado oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 large sweet potato, peeled and cut into 1-inch pieces
• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) bottle pumpkin beer*
• 1/2 cup no salt added beef broth**
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• ½ teaspoon black pepper
• 1/4 teaspoon garlic salt
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 1 tablespoon chopped Italian parsley (or 1 teaspoon dried rosemary)

Instructions

1. In a medium sized bowl, stir together flour and steak seasoning. Add cubed beef to flour mixture and toss to coat, shaking off excess flour.
2. Heat avocado oil in a large sauté pan over medium high heat. Working in batches, add flour coated beef to hot pan and cook until just browned on all sides. Add browned beef to slow cooker. (See notes if you wish to skip this step.)
3. To the slow cooker, stir in remaining ingredients.
4. Cover and cook on low for 7-8 hours on high for 4-5 hours. Add additional salt and pepper, if needed, right before serving.

Notes

*Beef broth, apple cider or tomato juice may be substituted.

**Add additional broth if stew becomes too thick.

We think searing the meat before adding it to the slow cooker builds flavor. However, you can skip this step, if desired. Simply omit flour and avocado oil and add steak seasoning and beef directly to slow cooker.

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