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.

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

ba4f7e52-bd86-428b-a46e-cc3e44d422e1

Prep Time 30 min
Total Time 3 hr 30 min
Servings 4

Ingredients

2: lb beef stew beef, 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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

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.

Got questions? Our experts have the answers. Ask Betty now.