Stout Stew

Stout Stew

Blogger Bree Hester of Baked Bree shares a stew recipe made with beef and locally brewed stout. Learn to make this recipe with our how-to article.

Prep Time

30

Minutes

Total Time

3:30

Hrs:Mins

Makes

4 to 6

servings

2
lb beef stew meat, cut into 1-inch cubes
Salt
1/3
cup olive oil
2
red onions, thinly sliced
3
tablespoons Gold Medal® all-purpose flour
2
tablespoons packed brown sugar
2
cups stout or other dark beer
1
cup Progresso® beef-flavored broth (from 32-oz carton)
1
teaspoons dried thyme leaves
1
teaspoon dried sage leaves
1
lb small Yukon Gold or yellow potatoes
8
oz ready-to-eat baby-cut carrots
8
oz crimini mushrooms, quartered
1/2
cup chopped fresh parsley
  1. Heat oven to 325°F. Spread beef on plate; sprinkle generously with salt. Let stand 5 minutes.
  2. Heat ovenproof 4-quart Dutch oven over medium-high heat. Coat with olive oil. Add beef in small batches; cook until browned. Remove beef to plate; set aside.
  3. In same Dutch oven, add red onions. (If needed, add a bit more olive oil.) Cook onions over medium to low heat until they begin to caramelize.
  4. Return beef to Dutch oven. Stir in flour and brown sugar. Cook 5 minutes, stirring constantly.
  5. Pour beer over beef mixture. Scrape bottom of pan with spoon. Add broth; heat to boiling.
  6. Add thyme and sage. Taste; add additional salt and pepper if needed.
  7. Cover Dutch oven; bake 1 hour. Add potatoes, carrots and mushrooms. Bake 1 hour longer.
  8. Serve stew in large individual bowls; garnish with parsley.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To check for doneness, insert a knife into the potatoes. If it comes out easily, without resistance, the potatoes are done. The beef should be tender and fall apart easily with a fork.
This stew freezes beautifully. Double the recipe and freeze half for another meal.
Serve with a side salad and a loaf of crusty bread.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.