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Stout Stew

Stout Stew
  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 4
Made with stout beer for a robust taste, our filling stew is packed with flavor.
By Bree Hester
Updated January 27, 2014
Make With
Make With
Gold Medal Flour

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 cremini mushrooms, quartered
  • 1/2 cup chopped fresh parsley

Steps

  • 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.

No nutrition information available for this recipe
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