Large pieces of stew meat and root vegetables float lazily in a broth flavored with stout beer. The perfect bowl of comfort to see you through a never ending winter, this Stout Beer Beef Stew will leave your belly full and your taste buds happy.
If there’s one dish that my husband is truly enamored with that I really don’t care for it would be beef stew. Until now. I’ve finally figured out how to make this hearty bowl of meat and vegetables noteworthy. Beer. And yes, I know that this is the fourth recipe I’ve posted in two weeks that utilizes beer as a flavoring agent. Sorry, not sorry?
Ironically, if you sat a stout beer in front of me, I’d kindly say no thank you. It’s one of Andy’s favorites but I prefer to drink something much lighter. Wheat beer for me, thank you very much.
But in this stew? Stout beer equals perfection. It’s rich, malty body and bold hop flavor lend a flavor to this comforting bowl of goodness that you otherwise can’t achieve.
- 3 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup flour, divided
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 cloves garlic, minced
- 12 oz stout beer, divided
- 3 carrots, sliced into thick rounds
- 3 parsnips, sliced into thick rounds
- 4 potatoes, cut into one inch cubes
- 4 cups beef broth
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- parsley for garnish
- In a large zip top bag, add stew meat, salt, pepper and ½ cup flour. Seal bag and shake to coat meat with flour.
- Over medium-high heat, add 2 tablespoons olive oil to large pot. Add half of stew meat and brown on all sides.
- Remove browned meat with slotted spoon to a large bowl and repeat process, adding additional 2 tablespoons olive oil and remaining stew meat.
- After all meat has been removed and set aside to rest, add onion to pot and let begin to sweat 3-4 minutes.
- Add garlic and let cook until fragrant. Add half of beer to deglaze pot, scrapping the browned bits from bottom with a wooden spoon.
- Add carrots, parsnips, potatoes, beef broth, tomato paste, bay leaf, thyme and browned meat and bring to boil.
- Reduce to simmer and allow to cook over low heat for two hours.
- Whisk together remaining beer and ¼ cup flour and stir into stew until stew has thickened.
- When serving, sprinkle individual bowls with parsley, if desired.
I love preparing this stew as I can do all of the prep work in the morning and then literally let it cook and stew together until dinner, although if time is a factor, cooking for two hours works just as well.
My beer of choice for this dish is brewed locally, a Great Lakes Blackout Stout. I figure if this stew is going to help me get through the last of this insanely cold Cleveland winter, nothing but local would do.
I partnered with Food.com to obtain the original recipe, but received no compensation for this post. All thoughts and opinions, as always, are my own.