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 min
  • Total Time 3 hr 30 min
  • Servings 4

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.

Expert Tips

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.