Beef Stew with Pumpkin and BeerBy CraftBeer.com
- Meal: Entree
- Seasonality: Fall
- Difficulty: Moderate
- Serves: 2 - 3
- Time: 3.5 hours
- Beer Style: Stout
Pumpkins, the perfect fall ingredient and the perfect addition to beef stew. Take this hearty recipe to the next level by serving with your favorite Pumpkin beer.
1 pound beef
1 oz butter
4 small onions
Half a medium sized pumpkin
7 oz round carrots
12 oz Sout or Pumpkin beer
1 pice of mace or a little nutmeg
2 bay leaves
1 cinnamon stick
sugar to taste
Serve with mashed potatoes or rice.
Cut the beef into small chunks and pepper and salt them. Put the butter in a casserole pan and once the butter stops foaming add the meat. Bake the meat for about 10 minutes on medium-high till it is browned.
Cut up three onions in rough pieces and add them to the meat. Bake for another 5 minutes. Add the beer.
Stick the cloves into the remaining onion (you can leave it whole, it will fall apart anyway) and add this together with the mace, bayleaves and cinnamon stick. Bring to a boil, add pepper and salt and sugar to taste. You don’t want it to be overly sweet. Put a lid on the pan and simmer for approximately two hours.
Add the carrots in and simmer for another half hour before you add the pumpkin. Simmer for another half hour and check if the meat is fall apart tender and the pumpkin well done.
You can add potatoes and mix together with the pumpkin and have a one pot meal, or you can make mashed potatoes and serve those on the site. Sprinkle some freshly grated nutmeg over the mashed potatoes!
Simone, author of JungleFrog Cooking is a food photographer from the Netherlands. Simone shares her love of cooking and photography with her buisness JungleFrog Images. Her work can been seen at Fresh Food Photos. She also runs De Glazen Vork, a Dutch online culinary magazine where most of the recipes featured on JungleFrog are available in Dutch.