Beef stew with beer and pumpkin
While this dish is not made in the slowcooker it could easily be converted into one. In that case cooking it for about 6-8 hrs should do the trick
Equipment
- Slowcooker
- Dutch oven
Ingredients
- 500 gr. beef
- 30 gr butter
- 4 small onions sliced
- 1 pumpkin cut in cubes
- 300 gr carrots sliced
- 1 bottle dark beer
- 2 cloves garlic
- 5 cloves
- 1 pcs mace
- 2 bay leaf
- 1 cinnamon stick
- 300 ml beef stock or enough to submerge the meat
Instructions
- Cut the beef in chunks of about 2 cm and put pepper and salt on them. Put the butter in a Dutch oven and once the butter stops foaming add the meat. Bake the meat for about 10 minutes on medium high till it is browned.
- Cut up 3 onions in rough pieces and add them to the meat. Bake for another 5 minutes. Add the carrots and the pumpkin and stir around. Add the bottle of 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 leaf and cinnamon stick to the meat.
- Add beef stock so that there is enough liquid to just cover the meat and veggies inside. Bring to the boil, turn down the heat and put the lid on.
- Leave to simmer on low heat for about 3-4 hours or until the beef is tender and falls apart.
- Check half way through the cooking process to make sure there is still enough liquid in the pan and add some more if needed.
- Serve with mashed potatoes, baked potatoes, crusty bread or rice.
Nutrition
Calories: 587kcal | Carbohydrates: 45g | Protein: 29g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 105mg | Sodium: 347mg | Potassium: 2073mg | Fiber: 6g | Sugar: 18g | Vitamin A: 41672IU | Vitamin C: 44mg | Calcium: 169mg | Iron: 6mg