stout beer beef stew

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.

Stout Beer Beef Stew | Melanie Makes

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?

Stout Beer Beef Stew | Melanie Makes

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.

Stout Beer Beef Stew | Melanie Makes

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.

Stout Beer Beef Stew | Melanie Makes

Stout Beer Beef Stew
Prep time
Cook time
  • 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
  1. In a large zip top bag, add stew meat, salt, pepper and ½ cup flour. Seal bag and shake to coat meat with flour.
  2. Over medium-high heat, add 2 tablespoons olive oil to large pot. Add half of stew meat and brown on all sides.
  3. Remove browned meat with slotted spoon to a large bowl and repeat process, adding additional 2 tablespoons olive oil and remaining stew meat.
  4. After all meat has been removed and set aside to rest, add onion to pot and let begin to sweat 3-4 minutes.
  5. Add garlic and let cook until fragrant. Add half of beer to deglaze pot, scrapping the browned bits from bottom with a wooden spoon.
  6. Add carrots, parsnips, potatoes, beef broth, tomato paste, bay leaf, thyme and browned meat and bring to boil.
  7. Reduce to simmer and allow to cook over low heat for two hours.
  8. Whisk together remaining beer and ¼ cup flour and stir into stew until stew has thickened.
  9. When serving, sprinkle individual bowls with parsley, if desired.

Stout Beer Beef Stew | Melanie Makes

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.

Stout Beer Beef Stew | Melanie Makes

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 to obtain the original recipe, but received no compensation for this post.  All thoughts and opinions, as always, are my own.


  1. Christine Mc says:

    I’m not normally a stew person, but this looks delicious! One question – I don’t see when to add the beef back to the pot. Before it simmers for two hours? Thanks for clarifying!

    • Hi, Christine – thanks so much for catching that! Yes, you return the meat to the pan when you add the vegetables.

      Let me know if you try it – would love to hear what you think!

  2. We don’t drink beer, but holy smokes that stew looks incredible! Hubby and I are always open to try a new recipe and your photos make this one rank very high on our list to try!

    • Thaleia – You’d never catch me drinking a stout beer but it adds such a great depth of flavor to this stew. Let me know if you give it a try, would love to hear what you think!

  3. i love stews and this one looks amazing!!

  4. This sounds like a recipe my husband would LOVE. He loves Guiness, and beef, LOL. I don’t often make stew, but I will have to try this one! Thanks!

  5. My husband and I are huge soup and stew nuts! I can’t wait to try this recipe…it was making my hungry just reading it!! #TBT100

  6. I just love a good stew on a chilly day! This looks delicious and I can’t wait to give it a try. Pinned and planning to try next week:)

  7. Mel, I have it simmering on the stove right now as a rare snow falls… :) can’t wait to dish up!

    • Oooh, Julie – definitely let me know what you think. Sounds like a picture perfect Sunday night!

      • Mel, I hadn’t made stew in years and this was so easy and so amazingly DE•LISH!!! I served it with some crusty sourdough bread and it was PERFECT for a cold winter day–my boys really loved it, too! :)

  8. Hi Melanie! This looks absolutely fantastic and I can’t even tell you how much my hubby would love this! :) Thank you so much for sharing at Best of the Weekend! Hope you are having a wonderful and happy week!

  9. Beatrice Lawson says:

    I normally hate stew but of course hubby loves it… so I need to try this recipe! If I ,make it in the slow cooker, do I use less liquid? I would still brown the meat first but would rather use the slow cooker. (I prefer grape seed oil for cooking but that is just me:-) Really glad Jennifer McGuire mentioned your blog, I now follow you.

    • Hi, Beatrice!

      For the slow cooker, I would keep the liquid the same and go ahead an brown the meat first as you mentioned. I would likely cook it 10 hours on low. If you try it, let me know!

  10. I have this on now and it smells amazing! Can’t wait to try it. When it comes time to add the beer with flour do I need to cook the alcohol off for any amount of time? Just didn’t want the beer taste to be overpowering.

    • Hi, Angie!

      No need for any additional cooking other than what is noted. The beer won’t be overpowering – believe me, I wouldn’t care for this dish if it were!

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