Pumpkin Beer Stew
What is the most iconic part of Fall? Is it the leaves changing? Is it the holiday dinners? Well, for me, it’s pumpkin. The round gourd has made its way into American tradition during the months of October and November. From Jack-O-Lanterns to Pumpkin Pie, there is a distinct place in our hearts for pumpkin. So, what better way to enjoy the fall season with some hearty stew made with pumpkin… beer! Yes, pumpkin beer. It has been all the craze, and it has its uses in the kitchen too – as a libation and as an ingredient. So, this recipe will warm your heart with a little boozy stew.
1 tablespoon vegetable oil
1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
1-1/2 cups cubed peeled pie pumpkin or sweet potatoes
2 carrots, peeled and sliced
½ cup mushrooms, sliced
3 small red potatoes, peeled and cubed
1 cup cubed acorn squash
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 bay leaves
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
½ cup Pumpkin Lager
3 tablespoons all-purpose flour
Fresh parsley, for garnish
- In a large skillet, heat oil over medium-high heat.
- Brown beef in batches.
- Remove with a slotted spoon to a 4- or 5-qt. slow cooker.
- Add the carrots, mushrooms, pumpkin, potatoes, squash and onion.
- Stir in the broth, tomatoes and seasonings.
- Cover and cook on low for 6-8 hours or until meat is tender.
- Remove bay leaves.
- In a small bowl, mix pumpkin lager and flour until smooth; gradually stir into stew.
- Cover and cook on high for 30 minutes or until liquid is thickened.
- Serve in pumpkins and garnish with parsley.