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

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!