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.
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.