Wednesday, October 22, 2014

Angry Orchard Beef, Pumpkin & Apple Stew







Giant orange orbs are appearing everywhere these crisp, chilly and windy days, whether they're scattered across the hills and fields of our beloved local farms or piled high in grocery store bins. Pumpkins are everywhere! Even in my CSA box.

That big ol' sugar pumpkin presented a few possibilities. Should I just plunk it out on the porch with my other warty pumpkins, gourds and rusty mums? That would be the easy way out. I did briefly consider roasting pumpkin chunks and making a roasted pumpkin and cinnamon syrup for fall cocktails, but decided on a hearty and warming stew instead.

I just happened to have a nice chuck roast in the freezer, so I pulled that out and after it was thawed, cut it into nice sized cubes, browned them and started building the base for the stew. The hardest part of the stew? Cutting and peeling the pumpkin! Ugh. Maybe the porch sitting pumpkin idea was better after all. But no, I soldiered on and peeled that sucker! 

After browning the beef in batches and then putting just a little caramelization on the pumpkin pieces, I simply added peeled potatoes (also from my Dillner Farms CSA box), lots of onion, a nice big peeled and cubed apple (yep, CSA, too!), poured a bottle of Angry Orchard hard cider over all, put on the lid and simmered the mixture away for a few hours. Oh, it smelled wonderful all throughout the house!

Best of all, the pumpkin-y, apple-y, onion-y and richly beefy conglomeration of flavor was worth every bit of the pumpkin peeling process. Here's a little hint...don't feel like peeling a pumpkin? Try subbing in peeled butternut squash in those plastic containers from the grocery store instead. It works!


Angry Orchard Beef, Pumpkin & Apple Stew 


  • 1 T olive oil
  • 2 T unsalted butter
  • 2 1/2 pounds chuck roast, cut into stew-sized cubes
  • Salt and pepper to taste - use to season the meat liberally before browning
  • 4 C fresh pumpkin, cut open, seeds removed, cut into strips and the rind peeled, cut into cubes (or buy pre-peeled butternut squash at the grocery store - perfectly acceptable substitution!)
  • 2 large onions, approx 2 C,cubed 
  • 1 1/2 t fresh garlic, minced finely or pressed
  • 4 C peeled and cubed red or Yukon Gold potatoes - don't use Russet potatoes as they have a tendency to fall apart
  • 1 bottle (12 oz.) Angry Orchard Cinful Apple hard cider - or another variety, but I like the subtle cinnamon hint it infuses the stew with
  • 1 1/2 C apple - peeled, cored, cut into cubes
  • 2 t Beef soup base - I like Better Than Bullion, it's gluten free!


In a heavy bottomed enameled cast iron Dutch oven, melt the butter and oil together and bring it to high temp. Add the salt and peppered beef chunks - in 3 batches - and brown well on all sides. Remove each batch to a bowl as each is done.

When all the beef is browned, add the pumpkin pieces to the oil and brown, giving a nice caramelization to the edges. Then add the onions and garlic and stir well until the onions and garlic are softened. 

Add the beef back into the pot along with the potatoes, pour the bottle of Angry Orchard over all, stir everything up from the bottom, cover and reduce the heat to a simmer. Let it go for about an hour, then add the apple and the soup base. Stir well again, cover and let it simmer for another 2 hours or so until the beef is tender.

Delicious!



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2 comments:

Courtney said...

I would have never thought to use cider in a stew! What a great idea, thank you for the recipe!

Linda Weissert said...

You're very welcome, Courtney. I always appreciate your comments!