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, potatoes, 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.