Recipes

STEWS & BREWS (3 of 3): Pumpkin, Bacon, Beer, Beef Stew with Imperial Pumpkin Porter

Beef stew with an added brew will take your tummy to Octoberfest!

Beef stew had to be number 3! It’s our final Stews and Brews pairing so we wanted to go out with a booI mean bang… Since it’s Halloween weekend, incorporating a pumpkin theme was essential in both the stew and the brew. We paired our Pumpkin, Bacon, Beer, Beef Stew with Epic Brewing’s Imperial Pumpkin Porter. Too much pumpkin you say? Nah, not on Halloween.A beef stew recipe, how original, right? Well this beef stew is far from the norm. With the addition of bacon, beer, and pumpkinyou may never go back to making traditional beef stew again. This dish is packed full of flavors yet surprisingly not overpowering. We also love how the pumpkin transforms in this stew, with some chunks remaining on the bigger side, while others break down and create that thick stewy texture.Speaking of pumpkins—what goes better with a pumpkin stew than a pumpkin porter courtesy of Epic Brewing? We chose this seasonal beer for its smooth chocolate and spice blend. They used fresh Madagascar vanilla beans alongside their pumpkin seeds to round out that roasted malt flavor. Its nose has a coffee aroma which is accompanied by a hint of spice, cinnamon, nutmeg, and ginger. The complex blend of sweet and savory is a really nice supporting character to the stew. Beer fans agree, with Beer Advocate giving the brew a rating of 86, and Untappd giving it a 4 out of 5. Kids shouldn’t be the only ones having all the Halloween fun. With this warm and hearty stew and brew, the adults can enjoy this holiday just as much.

Eat, drink, and be scary! 😉 Epic Brewing’s Imperial Pumpkin Porter

Pumpkin, Bacon, Beer, Beef Stew

Serves: 2-3 pp | Prep Time: 20 minutes | Cook Time:  1.5-2 hours

INGREDIENTS

1 lb. beef chuck, 1″ cubes
1/2 lb. thick cut applewood bacon
1.5 cups chopped sugar pumpkin (can substitute butternut squash)
1 cup Pumpkin Porter or Pumpkin Stout beer
3 stalks celery, 1/2” chop
1 medium onion, chopped
2 small yukon or red potatoes, 1” chop
2 tomatoes, diced
2 cloves garlic, minced
4 sprigs of thyme
1-2 tablespoons almond flour or flour
1 bay leaf
2 teaspoons salt
2 teaspoons pepper

METHOD

In a dutch oven or medium sized pot, over medium heat cook bacon until brown. Remove from pot and set aside. Turn off the heat and let pot cool down a bit to avoid grease splatter. Pat beef dry and season generously with salt and pepper. Add to the pot, turn stove back on again to medium heat, brown beef chunks, stirring occasionally (5-6 minutes). Remove from pan and set aside.

Preheat the oven to 300 degrees F. Add chopped onion to the pot and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring, about 1 minute more. Add the reserved beef and sprinkle in the flour over the vegetable and beef mixture (enough to lightly coat) and cook, stirring until lightly toasted. Add the beer and bone broth, and bring to a simmer. (Make sure to add enough liquid so the beef and veggies are almost fully covered.) Add the bacon, thyme, and bay leaf. Season with 1 teaspoon of salt and pepper, or to taste. Stir, cover, and transfer to the oven. Cook for about 1 hour.

Remove pot from the oven. With a spoon or ladle, skim any fat from the top. Add the pumpkin, potatoes, and celery, and bring to a simmer on the stove. Season with 1 teaspoon of salt and pepper, or to taste. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 30-45 minutes. Remove and discard the thyme stems and bay leaf. Taste stew and season with any additional salt and pepper needed.

Ladle stew into bowls or small pumpkins, pour that pumpkin beer, and enjoy! 

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