This hearty beef hammer stew is the ultimate comfort food for cold, rainy days. Slow-cooked in Guinness beer with pumpkin, carrots, and mushrooms, this rich one-pot meal is infused with autumn spices and deep meaty flavor. The bone marrow melts into the stew, creating incredible depth and texture. It’s rustic, satisfying, and perfect for feeding a hungry crowd—or yourself all week long.
Ingredients
2 kg / 4.4 lb beef hammer (bone-in shank)
- 1 tbsp PitmasterX Texas seasoning
00 g / 1.1 lb pumpkin, peeled and cubed
00 g / 1.1 lb pumpkin
300 g / 10.5 oz carrots
2 large onions
440 ml / 15 fl oz can of Guinness beer
200 ml / 3/4 cup boiling water
- 1 tsp PitmasterX Beef Seasoning
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt & pepper to taste
200 g / 7 oz mushrooms
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Trim the beef hammer by cutting through the silver skin and scoring the surface to allow flavor penetration. Season all over with PitmasterX Texas seasoning, rubbing it into the cuts.
- Preheat your BBQ or grill to high heat with all burners on. Place the beef hammer directly on the grill and sear it on all sides until golden brown, rotating regularly for even caramelization.
- While searing, peel and cube the pumpkin and carrots, and chop the onions. Keep all cuts uniform in size to ensure even cooking.
- Once seared, remove the beef hammer and place it in a Dutch oven. Turn off all burners except those underneath the Dutch oven to create an indirect zone. Add the pumpkin, carrots, and onions to the pot.
- Pour in the Guinness beer and bring to a simmer with the lid off. This will help concentrate the flavors as moisture evaporates. Keep boiling water nearby to top off as needed throughout the cook.
- Stir in cinnamon, nutmeg, and PitmasterX beef seasoning. Maintain a gentle simmer for at least 2.5 hours, adding water as needed to prevent drying out.
- After about 4 hours total, when the meat is starting to fall apart, add the mushrooms. Stir them in and let the stew cook uncovered until the liquid has reduced to a thick, rich consistency.
- Remove the beef hammer and shred the meat with forks. Return the shredded beef to the pot and mix it into the stew. Serve hot with crusty bread or over mashed potatoes.
