Large pieces of stew meat and root vegetables float lazily in a broth flavored with stout beer. The perfect bowl of comfort to see you through a never ending winter, this Stout Beer Beef Stew will leave your belly full and your taste buds happy.
3 lb beef stew meat
1 tsp salt
1 tsp pepper
¾ cup flour, divided
4 Tbsp olive oil, divided
1 large onion, chopped
4 clove garlic, minced
12 oz stout beer, divided
3 carrots, sliced into thick rounds
3 parsnips, sliced into thick rounds
4 potatoes, cut into one inch cubes
4 cup beef broth
3 Tbsp tomato paste
1 bay leaf
1 tsp dried thyme
parsley for garnish
In a large zip top bag, add stew meat, salt, pepper and 1/2 cup flour. Seal bag and shake to coat meat with flour.
Over medium-high heat, add 2 tablespoons olive oil to large pot. Add half of stew meat and brown on all sides.
Remove browned meat with slotted spoon to a large bowl and repeat process, adding additional 2 tablespoons olive oil and remaining stew meat.
After all meat has been removed and set aside to rest, add onion to pot and let begin to sweat 3-4 minutes.
Add garlic and let cook until fragrant. Add half of beer to deglaze pot, scrapping the browned bits from bottom with a wooden spoon.
Add carrots, parsnips, potatoes, beef broth, tomato paste, bay leaf, thyme and browned meat and bring to boil.
Reduce to simmer and allow to cook over low heat for two hours.
Whisk together remaining beer and 1/4 cup flour and stir into stew until stew has thickened.
When serving, sprinkle individual bowls with parsley, if desired.
Recipe adapted from Beef and Beer Stew with Root Vegetables.
Read more from Melanie Makes.