Imperial Stout Beef Stew

By cindyandmojo

If you can’t find Imperial Stout you can substitute Guinness in this warming stew.
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Ingredients

• 2 pounds beef chuck, cut into cubes
• 2 tablespoons all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 pound new potatoes, peeled and diced
• 2 cups beef stock or broth
• 1 1/2 cups Imperial Stout or Guinness
• 1 tablespoon Worcestershire sauce
• 3 tablespoons parsley leaves

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, toss the beef with the flour, 1 teaspoon salt and 1/2 teaspoon pepper.

In a large heavy pot, heat the oil over medium high heat until hot. Brown the beef, in batches, turning, 5 to 7 minutes per batch. Transfer the beef to a bowl as browned.

Pour off all but 2 tablespoons of fat from the pot, then stir in the onion and garlic and cook, stirring occasionally, until golden, about 6 minutes. Stir in the potatoes, stock, stout, Worcestershire and the beef with any accumulated juices. Simmer the stew, covered, until the meat is very tender, about 3 hours. Season with salt and pepper to taste, then serve sprinkled with the parsley leaves.