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.
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Original content posted February 2014. Updated December 2018.
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. Specifically stout beer. It’s the key ingredient to making this Stout Beer Beef Stew truly memorable.
Can you put beer in beef stew?
Absolutely! And please do! The best beef stews are the best because they are rich and have layers of flavor. Using beer in this Stout Beer Beef Stew recipe insures a delicious end product. Beer is typically lower in alcohol and lighter in flavor than wine that is often used in stews, and it has spices that can really complement the food it’s paired with.
What kind of beer goes in stew?
Just like red and white wine, light and dark beers have different and distinct flavors. This means that you’ll want to insure you pair the correct beer with your recipe. The likely beer choice when cooking beef is an ale, porter or stout.
How is stout different from ale?
Among the different kinds of beer, ales and stouts are most popular. Ale, which is often described as robust, fruity and hearty, is made from top fermenting yeast. Ale also contains hops that give it an herbal flavor.
Unlike ale, a stout is a darker beer. Stouts are also strong and much darker when compared to ales. The alcohol content in stout is higher than in ale.
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.
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. It’s rich, malty body and bold hop flavor lend a flavor to this comforting bowl of goodness that you otherwise can’t achieve.
If this beer is unavailable to you, I’ve also used other stouts such as Guinness which should be readily available.
How Do You Make Beef Stew on the Stove?
But if you don’t have a slow cooker or are looking to make a hearty stew on your stovetop, this Stout Beer Beef Stew recipe is for you. It’s just as easy as the slow cooker stew recipes only it simmers over low heat on the stove instead to allow all of the flavors to properly meld together.
How to Make Stout Beer Beef Stew
 In a medium bowl, add stew meat, salt, pepper and 1/2 cup flour.
 Stir together to coat meat with flour and seasonings.
 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 sauté for 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 to pot.
 Add browned meat to pot.
 Stir together to combine and bring to a boil.
Reduce to simmer and allow to cook over low heat for two hours.
 In a small bowl, add remaining beer and 1/4 cup flour.
 Whisk together to combine.
 Pour beer and flour slurry into stew.
 Stir slurry into stew and cook until it has thickened.
If you’ve tried this Stout Beer Beef Stew or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
Stout Beer Beef Stew
- 3 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 cup flour divided
- 4 tablespoons olive oil divided
- 1 large onion chopped
- 4 cloves garlic minced
- 12 ounces stout beer divided
- 3 carrots sliced into thick rounds
- 3 parsnips sliced into thick rounds
- 4 potatoes cut into one inch cubes
- 8 cups beef broth
- 6 ounce can tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- parsley for garnish
- In a large zip top bag or bowl, add stew meat, salt, pepper and 1/2 cup flour. Seal bag and shake or stir together 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 sauté for 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.
- In a small bowl, whisk together remaining beer and 1/4 cup flour. Stir into stew until stew has thickened.
- When serving, sprinkle individual bowls with parsley, if desired.
Looking for other ways to keep warm this winter? You’ll definitely want to check out this flavorful Hearty Chicken Stew Recipe with Butternut Squash and Quinoa, hearty Moroccan Lamb Stew with Harissa and Garbanzos or this comforting Oyster Stew.