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Entrees » Stout Beef Stew

What's better than a bowl of hearty beef stew? The addition of a malty, coffee-flavored stout. That's what serious beef stew is all about. Put a big chunk of toasted bread in the bowl, grab a spoon, a cold beer and you're good to go.

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Ingredients

For The Stout Beef Stew

1 bottle (12 oz) stout beer (suggestions: oatmeal stout, double-chocolate stout)
2 lb stew beef (vein end sirloin or chuck), cut into large cubes
2 medium yellow onions, diced
2 carrots, diced
1-½ Russet potatoes, coarsely chopped (keep cut potatoes in water)
3 ribs of celery, diced
1 rutabaga, diced
1 turnip, diced
2 shallots, diced
2 garlic cloves, diced
2 quarts beef stock (can use veal or chicken stock)
⅔ cup flour
3 tbsp unsalted butter
canola oil
salt & pepper
thyme
parsley
sage
rosemary

For The Grilled Bread

baguettes
canola oil
salt & pepper
fresh parsley

How-to

Prepare the Stew

Preheat a stock pot with some canola oil and butter
Season the meat with salt & pepper
When oil is hot, carefully add meat to the pot in a single layer and brown on all sides, 5-7 minutes. If the bottom of the pan gets brown, it's OK -- this is called "fond" and will add flavor
Keep flame on high but keep an eye on the meat to sure it doesn't burn
Add 3 tbsp unsalted butter
Remove pot from heat and gradually sprinkle in 2/3 cup of flour, about 3 tbsp at a time and stir to coat meat, return to heat and cook flour for 1 minute
Add shallots, garlic and canola oil and scrape the bottom of the pot to release the fond
Add diced onions, carrots, turnips, potatoes and celery, stir to coat with oil and cook vegetables for about 1-1/2 minutes
Add beef stock, scrape fond off the bottom of pot and cook for 4 minutes
Taste and add salt & pepper if necessary
Add potatoes (and potato water if needed for moisture) and simmer for 30-35 minutes on medium-low heat
Add beer and cook for 5 minutes to burn off alcohol, then continue to simmer for another 15-20 minutes
Check to be sure stew is not sticking to the bottom of the pan, add fresh rosemary, thyme and sage to taste and simmer at medium-low heat for another 30-35 minutes

Grill the Bread

Split a baguette lengthwise
Brush with canola oil
Add salt, pepper and fresh parsley
Grill for about 1 minute until crusty or broil for about 30 seconds (keep and eye on it so it doesn't burn)

Serve the Stout Beef Stew

Ladle a heaping portion into a large bowl
Top with chopped fresh parsley and chives
Add the grilled bread

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Comments (6)

Posted Tuesday, December 4, 2012, at 5:58 pm by mariyum:

Oh, break my heart good! As a child from the Wisconsin winters which were sometimes 20 below or more, and where we brewed our own beer, and raised our own ground vegetables, this recipe could make a grown farmer cry! Thank you! By the way, we always kept a stock pot on the back of the hearth stove... and da heck with msg, yah you betcha!
Posted Tuesday, November 3, 2009, at 7:38 pm by Rod Stevens:

This is a very good beef stew recipe although the only stout beer I had was Guinness stout. It did add a nice flavor, however, it made the stew a little bitter. I added a little sugar and salt to counter-act the bitterness and it did help, but perhaps I could have done more. All and all, this is a keeper recipe for sure.
Posted Monday, February 16, 2009, at 9:32 pm by Jessie Zubatkin:

My boyfriend made this the other night and it's delicious! He cooked it a crock pot over night and the meat came out so tender and delicious!
Posted Wednesday, December 17, 2008, at 2:43 pm by Eleni :

I made this over the weekend. It was great! I didn't have rutabaga or turnips in the house so I used more carrots, celery and potatoes. Came out nice. Also - the bottle of stout I had was 16oz. instead of 12oz. but a little more alcohol never hurts. :)
Posted Friday, October 17, 2008, at 10:40 pm by Carla & Anamelia Arriaga:

I made this stew for my husband on his birthday and he loved it!! The meat came out nice and tender. It was my first time making it and it was super easy and delicious... take a look!
Posted Saturday, October 11, 2008, at 5:54 pm by Terry Torres:

I made this with friends last night at their kitchen. Halfway through preparation we realized that there was no flour in the kitchen! This was at about midnight, and Stop & Shop was closed. So what we did was we used TRADER JOE'S BUTTERMILK PANCAKE MIX, and ended up using about double the amount the recipe calls for. The stew ended up being much lighter in hue, and just a tad gooey, but it worked, and it was absolutely delicious. I wish I could remember what kind of beer we used. It was an oatmeal stout. Very tasty.

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Stout Beef Stew