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Stout Stew

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  • Prep Time 30 min
  • Total Time 3 hr 30 min
  • Servings 4
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Made with stout beer for a robust taste, our filling stew is packed with flavor.

Bree Hester Recipe by Bree Hester
January 27, 2014

Ingredients

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

Directions

  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
712.0
% Daily Value
Total Fat
29.4g
45%
Saturated Fat
7.1g
36%
Cholesterol
142.9mg
48%
Sodium
1626.3mg
68%
Total Carbohydrate
50.2g
17%
Dietary Fiber
5.9g
24%
Sugars
12.6g
Protein
56.3g
% Daily Value*:
Vitamin C
67.40%
67%
Calcium
11.30%
11%
Iron
40.80%
41%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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