While I have pantry space dedicated to my slow-cooker, it spends most of its days living on the counter. It’s not that I am too lazy to put it away (well, maybe sometimes) but I actually end up using it every other day because it is just that handy. For example, yesterday morning I browned the meat, sauteed the vegetables and then chucked everything into the slow-cooker. When I got home, the house smelled great and dinner was ready to go - it doesn’t get any better than that.

This is a fun and simple recipe that was inspired by Kristin at the Kitchen Sink, who posted a great Beef Stew Recipe a couple of weeks ago. If you haven’t checked out Kristin’s website, zip over there and give it a look. I am always impressed by the variety of recipes she churns out, especially considering she is just starting off her law career!

My inspiration from Kristin’s site was furthered by an unusual source: a six-pack of local beer that just didn’t work for me. This is not a cut on Wolaver’s (who is one of my favorite Vermont brewers and a huge supporter of local farmers) but I just couldn’t get on board with their seasonal pumpkin ale. It’s probably more an issue with my palate since I am not a huge pumpkin ale person. So if you see it in the stores don’t let this discourage you from giving it a try (and if you see their oatmeal stout definitely bring that home-it is top notch). While the pumpkin ale might not be my first choice for a sipping beer, I thought it might be an excellent choice for braising and it worked perfectly in this recipe.

While the pumpkin ale is certainly a highlight of this stew, there is a little technique twist that I picked up in the America’s Test Kitchen Family Cookbook that really sent this dish over the edge. The folks in the test kitchen recommended placing the potatoes in the slow-cooker whole along the edge. Before serving, remove the potatoes, give them a quick mash, and then mix the mash back into the stew. This thickens the stew without any need for flour or a roux, saving time and making this recipe gluten-free - a great trick and a great outcome!

beef in wolaver’s pumpkin ale

(serves 4-6)

• 4 strips of bacon, thinly sliced
• 2 pounds chuck or stewing beef, trimmed and cut into chunks
• sea salt
• fresh ground pepper
• 1 medium onion, chopped
• 4 garlic cloves, minced
• flour for dredging
• 5 carrots, peeled and chopped (1-inch pieces)
• 2lb red or fingerling potatoes
• 1 bottle Wolaver’s Pumpkin Ale (or other ale or stout)

Set a large frying pan over medium high heat and add the bacon slices. Cook until the bacon begins to get crispy. While the bacon cooks, pat the beef dry with a paper towel and season with sea salt and fresh ground pepper. Add the onions and garlic to the pan and cook until translucent, stirring occasionally, about 3-5 minutes. Transfer the bacon, onions and garlic to the crock-pot, keeping the drippings in the pan. Dredge the beef in the flour, then shake off the excess and add the beef to the pan. Turn the beef so it is nicely browned on all sides and then transfer it to the crock-pot.

Arrange the carrots and potatoes along the exterior side of the crock-pot. Pour in the bottle of ale until it covers about 3/4 of the beef. Set on low for 6-8 hours.

Remove the potatoes to a bowl before serving and roughly mash. Transfer the mashed potatoes back to the crock-pot and stir. Taste and adjust any seasonings. Serve with toasted bread and thick slices of cheddar cheese.

more beef stew options:

Kalyn’s Kitchen: Beef Stew with Dried Mushrooms

The Perfect Pantry: Slow Cooked Beef & Green Chile Stew

Hedonia: Azorean Beef Stew

Tagged as: main course, slow cooker, soup

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