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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.

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Rate this recipe 4.5/5 (17 Votes)


  • 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


Servings 4
Adapted from


Step 1

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.


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