Source: JungleFrog Cooking
1 pound beef
1 ounce butter
4 small onions
Half a medium -sized pumpkin
7 ounces round carrots
12 ounces stout or pumpkin beer
5 cloves garlic
1 pice of mace or a little nutmeg
2 bay leaves
1 cinnamon stick
sugar to taste
Cut the beef into small chunks and sprinkle with salt and pepper.
On medium-high, melt the butter in a stock pot. Once the butter stops foaming, add the meat. Cook the meat for about 10 minutes, until browned
Cut up three onions in rough pieces and add to the meat. Cook for another 5 minutes. Add the 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 leaves and cinnamon stick. Bring to a boil
Add salt, pepper and sugar to taste. You don’t want it to be overly sweet. Put a lid on the pot and simmer for approximately two hours.
Add the carrots and simmer for another half hour before adding the pumpkin. Simmer for another half hour and check if the meat is fall-apart tender and the pumpkin well done.
You can add potatoes for a one pot meal, or make mashed potatoes and serve them as a side to the beef stew with pumpkin and beer. For an extra sprinkle of fall, add freshly grated nutmeg to the mashed potatoes!