Stout Beer Beef Stew
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 Pound beef stew meat
- 1 tsp dried thyme
- 1 bay leaf
- 3 Tbsp tomato paste
- 4 cup beef broth
- 4 potatoes, cut into one inch cubes
- 3 parsnips, sliced into thick rounds
- 3 carrots, sliced into thick rounds
- 12 Ounce stout beer, divided
- 4 clove garlic, minced
- 1 large onion, chopped
- 4 Tbsp olive oil, divided
- 0.75 cup flour, divided
- 1 tsp pepper
- 1 tsp salt
- 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.