Stout Stew

stout stew Entree
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. MORE+ LESS-

Bree Hester
Updated January 27, 2014
Gold Medal Flour
Make with
Gold Medal Flour


lb beef stew meat, cut into 1-inch cubes
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 cremini mushrooms, quartered
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.

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

No nutrition information available for this recipe

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