Stay warm & cozy even when it is cold & blustery outside with this hearty & flavorful Slow Cooker Pumpkin Ale Beef Stew...
I know that most of you all are ready to get into that holiday mode now that Thanksgiving is over and done, but bear with me for just a second, okay? It is still officially the month of November, and I am not ready to give up on all things fall quite yet. I am determined to squeeze in just one more pumpkin recipe before going all-out Christmas on here starting next week. ;)
So, say hello to what is probably my very last fall recipe of 2016- this hearty & flavorful Slow Cooker Pumpkin Ale Beef Stew! Because even though the fall season is just about over, a lot of us still have some pretty cold and wintry days ahead of us, right? This slow cooker beef stew happens to be a tasty way to stay warm and cozy on even the most blustery of days...
I just love all of the rich flavors in this stew- the creamy pumpkin, the warmth from the cinnamon & paprika, and the caramel notes from the pumpkin ale. And all of these layers of flavor mingle and deepen even more as it simmers away all day in your slow cooker.
I usually bake up some homemade biscuits or bread, like my Easy Pumpkin Cream Biscuits or this Spiced Pumpkin Ale Bread, to serve alongside this stew for a comforting & satisfying family dinner.
Slow Cooker Pumpkin Ale Beef Stew
Prep Time: 20 minutes
Cook Time: 5-6 hours
Ingredients (Serves 6-8)
- 1 1/2 lbs of beef stew meat, cubed
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb potatoes, cut into 1 inch pieces
- 2 stalks celery, chopped
- 1/2 lb of carrots, peeled & cut into 1/4 inch slices
- 1/2 red onion, chopped
- 1 cup pumpkin puree
- 1 cup of your favorite pumpkin ale
- 3 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp sweet paprika
- 1/2 tsp ground cinnamon
- 2 bay leaves
Heat the olive oil in a large skillet. Season the beef cubes with salt & pepper. Brown them in the skillet, about 2-3 minutes per side.
Spray the inside of your slow cooker with cooking spray. Add the celery, carrots, and red onion to the slow cooker. Dump in the browned meat.
In a medium bowl, whisk together the pumpkin puree, pumpkin ale, beef broth, water, Worcestershire sauce, paprika, & cinnamon. Pour over the veggies and beef in the slow cooker. Give it a stir, and then drop in the 2 bay leaves.
Cook on Low for 5-6 hours.
Fish out the 2 bay leaves before serving. Season with salt & pepper, to taste.
Ladle into bowls and serve with warm bread or biscuits.