This beef and pumpkin stew is like fall in a bowl. It’s guaranteed to make you feel all warm and cozy inside and it uses your handy dandy Instant Pot.

Prep time: 30 minutes

Cook time: 35 minutes

Servings: 6-8


  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds beef chuck stew meat, cubed into about 1-inch pieces
  • 2 tablespoons Orange & Field Signature Seasoning (or salt and black pepper, to taste)
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 2 1/2 cups beef broth
  • 14.5 ounce can diced tomatoes, undrained
  • 3 medium potatoes, unpeeled, cubed into 1-inch pieces
  • 1 acorn squash, peeled, cubed into 1-inch pieces
  • 2 cups pie pumpkin, peeled, cubed into 1-inch pieces
  • 2 bay leaves
  • 2 tablespoons cornstarch


Turn your Instant Pot or other electric pressure cooker on to sauté.

Pour extra-virgin olive oil into Instant Pot. Add the stew meat and sprinkle with Orange & Field Signature Seasoning. Brown meat on all sides, working in batches, if necessary. Once all meat is browned, transfer to a plate.

Sauté onions in Instant Pot until translucent, about 2-3 minutes. Add garlic and cook for 30 seconds. Pour beef broth into Instant Pot and scrape any browned bits from the bottom of the pot using a wooden or heat-resistant spoon. Add diced tomatoes and mix well.

Add potatoes, acorn squash and pumpkin, stirring after each addition. Return meat to Instant Pot and stir until all ingredients are incorporated. A small amount of water can be added, if necessary. Add bay leaves.

Place lid on Instant Pot and lock into place, making sure the valve is set to seal. Turn off sauté function and set to cook on high pressure for 30 minutes.

When cook time is up, let pressure naturally release for 15 minutes then open the pressure release valve (quick release). As pressure is releasing, mix cornstarch and 2 tablespoons cold water in a small bowl. Remove lid and carefully remove bay leaves. Add cornstarch mixture, stirring until stew has thickened.


ORANGE & FIELD TIP: This recipe can also be cooked in a traditional slow cooker instead of an Instant Pot using all of the same ingredients. Using extra-virgin olive oil, brown stew meat in a large skillet over medium-high heat. Remove from skillet and transfer to slow cooker. Sauté onion and garlic in same skillet until translucent then transfer to slow cooker. Add remaining ingredients to slow cooker. Cover and cook on low for 6-8 hours. Remove bay leaves, add cornstarch mixture and stir well. Cover and cook on high for 30 minutes.