Beef Stew with Pumpkin and BeerBy JungleFrog Cooking
- Recipe TypeEntree
- Prep Time3.5 hours
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 sprinkle with salt and pepper.
- 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 browned
- Cut up three onions in rough pieces and add 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 salt, pepper 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 and simmer for another half hour before adding 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 for a one pot meal, or make mashed potatoes and serve them as a side to the beef stew with pumpkin and beer. For an extra sprinkle of fall, add freshly grated nutmeg to 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.