Hearty Beef & Stout Stew

Adding a stout beer to the liquid in this beef stew recipe gives the stew a deeper flavor. Don't worry - this is a family friendly recipe, as the alcohol cooks off.

Photo by Kristen W.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 12

    ounces boneless beef chuck, trimmed and thinly sliced

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 5

    teaspoons olive oil, divided

  • 2

    cups finely chopped onion

  • 1 1/2

    cups (1/4-inch-thick) diagonally cut carrot

  • 6

    ounces presliced cremini mushrooms, about 2 cups

  • 3

    thyme sprigs

  • 1

    tablespoon tomato paste

  • 2

    teaspoons minced garlic

  • 3/4

    cup stout beer (such as Guinness)

  • 1 1/2

    cups unsalted beef stock (such as Swanson)

  • 1

    tablespoon all-purpose flour

  • 1 1/2

    teaspoons lower-sodium soy sauce

Directions

Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme. Enjoy!

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