It’s no surprise around here; pumpkin is something I thoroughly enjoy during the fall and winter months. Of course, I could easily use it year-round, but I try not to overdo it, just slightly. One thing my husband and I love the most is slow cooker pumpkin chili. Since we love this chili, I thought I would switch it up a bit and make slow cooker pumpkin stew.
The main difference in this stew is the meat; instead of ground beef I used stew meat. I love the tenderness the stew meat has after being slow cooked all day.
The first step though is to lightly sear the stew meat before placing it in the slow cooker. If you are like me and don’t have much time in the morning, you can do all of this is the night before. Then, in the morning, just put the slow cooker on and you are all set.
I let this cook all day long, then I came home and dinner was ready! I like to pair ours with cornbread, but my husband loves it with corn chips and cheese. It’s totally up to your personal preference.
This dish just screams fall and winter to me, I love to curl up by the fire with a bowl of stew and enjoy a good movie with the family. I guess it’s something about the time changing and it gets dark so early. I feel like it’s midnight at 5:00, so we tend to turn into recluses during the winter months. I have a love/hate relationship with daylight savings time.
Do you enjoy pumpkin? If so, then be sure to try pumpkin pie cake too, it’s gluten-free and delicious! It’s a great dessert to pair with the slow cooker pumpkin stew.