Slow Cooker Spiced Beef with Pumpkin, Coffee, and Dates

Name: Slow Cooker Spiced Beef with Pumpkin, Coffee, and Dates
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 6
Cuisine: Fusión casera
Ingredients: 2 lb beef stew meat, cubed; 4 cups peeled pumpkin, cubed; 1 1/2 cups yellow onion, chopped; 1 cup carrot, sliced; 3/4 cup celery, sliced; 1 tbsp garlic, minced; 1/2 cup pitted dates, chopped; 1 cup strong brewed coffee; 1 1/2 cups beef broth; 2 tbsp tomato paste; 1 tbsp apple cider vinegar; 2 tbsp olive oil; 1 1/2 tsp ground cumin; 1 1/2 tsp smoked paprika; 1/2 tsp ground cinnamon; 1 tsp ground black pepper; 1 1/4 tsp salt; 1 tbsp fine cornmeal; 1/4 cup fresh parsley, chopped; 2 tsp orange zest

An original slow-cooked stew featuring beef cubes, pumpkin, mild coffee, dates, and warm spices. The result is a velvety sauce with gentle sweetness and deep flavor, perfect for a comforting meal.

25 minPrep

420 minCook

445 minTotal

6Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

900 g beef stew meat, cubed (without exceso of grasa)
600 g peeled pumpkin, cubed (diced of 2 a 3 cm)
180 g yellow onion, chopped (chopped fino)
150 g carrot, sliced (slices medias)
100 g celery, sliced (incluye stalks tiernos)
18 g garlic, minced (approx. 4 cloves)
80 g pitted dates, chopped (chopped gruesos)
240 ml strong brewed coffee (templado)
360 ml beef broth (low sodium if preferred)
30 g tomato paste (for profundidad of sabor)
15 ml apple cider vinegar (equilibra the dulzura)
30 ml olive oil (divided)
4 g ground cumin
4 g smoked paprika
1 g ground cinnamon
2 g ground black pepper
8 g salt (or to taste)
12 g fine cornmeal (for espesar lightly al final)
15 g fresh parsley, chopped (for terminar)
4 g orange zest (solo the parte coloreada)

Nutrition facts

per serving

412 kcal

Calories

36 g

Protein

24 g

Carbs

18 g

Fat

4 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Celery

Instructions

1
1. Pat the beef dry with paper towels and toss it with 1 teaspoon of the salt, black pepper, cumin, smoked paprika, and cinnamon until all the cubes are evenly coated.
2
2. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and brown half of the beef for 3 to 4 minutes per side, until well colored. Repeat with the remaining beef using the other tablespoon of oil. Transfer all the beef to the slow cooker.
3
3. In the same skillet, add the onion, carrot, and celery. Cook for 5 minutes, stirring, until the onion softens. Add the garlic and cook for 30 seconds more.
4
4. Stir in the tomato paste and cook it for 1 minute, stirring so it lightly caramelizes. Pour in the brewed coffee, beef broth, and apple cider vinegar, scraping the bottom of the skillet to release the browned bits.
5
5. Transfer the skillet mixture to the slow cooker. Add the pumpkin, dates, and orange zest. Stir gently to distribute everything evenly.
6
6. Cover and cook on LOW for 7 hours, ideally with the contents reaching a gentle simmer around 190 to 200 °F / 88 to 93 °C inside the cooker, or on HIGH for 4 hours until the beef is very tender and the pumpkin is soft but not falling apart.
7
7. Uncover. Mix the fine cornmeal with 2 tablespoons of the hot cooking liquid from the pot to make a smooth paste. Stir it into the slow cooker carefully. Cook 15 minutes more on HIGH, maintaining about 200 °F / 93 °C, until the sauce thickens slightly.
8
8. Taste and adjust with the remaining salt if needed. Serve hot and finish each portion with chopped fresh parsley.
9
9. If reheating, warm it until the stew is thoroughly hot, about 165 °F / 74 °C in the center before serving.

Chef tips

For deeper flavor, brown the meat well without crowding the pan. If your pumpkin is especially tender, cut it into slightly larger cubes so it holds its shape during the long cooking time.

Substitutions

You can replace the pumpkin with sweet potato in the same amount. Dates can be swapped for chopped prunes. If you prefer not to use coffee, use the same amount of extra broth plus 1 teaspoon molasses to keep depth and a hint of sweetness.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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