Beef Stew with Pumpkin and BeerBy CraftBeer.com
- Recipe TypeEntree
- Prep Time3.5 hours
- Yield2 - 3
Pumpkins have arrived and are sneaking into all your favorite dishes and drinks this fall. Take this hearty recipe for beef stew to the next level by serving with your favorite pumpkin beer.
- 1 pound beef
- 1 ounce butter
- 4 small onions
- Half a medium sized pumpkin
- 7 ounces round carrots
- 12 ounces sout or pumpkin beer
- 5 cloves garlic
- 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. On medium-high, melt the butter in a stock pot. Once the butter stops foaming, add the meat. Cook the meat for about 10 minutes, until it's browned.
- Cut up three onions in rough pieces and add them to the meat. Cook 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, bay leaves 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 pot 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 business 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.