Stout Stew

Made with stout beer for a robust taste, our filling stew is packed with flavor. MORE + LESS -

Bree Hester

January 27, 2014

lb beef stew meat, cut into 1-inch cubes

Salt

1/3

cup olive oil

red onions, thinly sliced

tablespoons Gold Medal™ all-purpose flour

tablespoons packed brown sugar

cups stout or other dark beer

cup Progresso™ beef-flavored broth (from 32-oz carton)

teaspoons dried thyme leaves

teaspoon dried sage leaves

lb small Yukon Gold or yellow potatoes

oz ready-to-eat baby-cut carrots

oz crimini mushrooms, quartered

1/2

cup chopped fresh parsley

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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.

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.