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Your guests will not be searching for the good stuff in this hearty stew. Loaded down generously with beef & plenty of vegetables, it simmers in a flavorful broth of seasonal stout. The presentation, in roasted pumpkins or acorn squash, finished with lemon thyme, makes this stew unforgettable.

serves 8

• 2.5 lbs. stew meat (or chuck steak cut into cubes)

• 3 Tbsp. olive oil

• 1 large onion, diced

• 2 carrots, peeled & cut thick on the diagonal

• 1 celery heart, chopped (leaves included)

• 4 cloves of garlic, minced

• 1 1/4 lb. Yukon Gold potatoes, cut into large 1” chunks (leave peal on)

• 1 1/4 lb. Jewel Yam, peeled & cut into large 1” chunks

• 2 large hot house tomatoes, chopped

• 2 cups of beef broth

• 1 pumpkin stout beer (or other stout)

• 1 cup dried apples, chopped

• 1 tsp. pepper

• 4 bay leaf

• 2 Tbsp. fresh lemon thyme, finely minced (add this during the final part of the cooking process)

• 4 small pumpkins or acorn squash, halved with seeds & pulp scooped out

• 1 Tbsp. butter

• salt, pepper & nutmeg to taste

Heat olive oil in a large skillet over medium high heat. Saute beef in batches until nicely browned & place in a large capacity crock pot or Instapot. Saute onion through garlic & add to pot. Add remaining ingredients through bay leaf. Cover & cook on desire setting, until beef & vegetables are fork tender (add thyme 20 minutes before serving). Meanwhile preheat oven to 400f. Rub inner cavities & cut edge of pumpkins (or squash if using) with butter, season lightly with salt, pepper & a bit of freshly grated nutmeg. Roast cut side down on a sheet pan (cover the sheet pan with tin-foil for easier clean up) for approximately 45 minutes or until just tender. Ladle stew into roasted pumpkins & serve.

Chef Notes: Serve with homemade Focaccia & an ice cold beer.