Stout Stew Recipe

Name: Stout Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs beef chuck, cut in 1 1/2-inch cubes; ¼ cup flour; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; ¼ cup olive oil, divided; 34 lb onion, diced; 7 garlic cloves, sliced; 12 ounces tomato paste; 1 12 lbs new potatoes, scrubbed; 1 lb baby carrots; 2 (14 1/2 ounce) cans low sodium beef broth; 1 (15 ounce) canguinness stout beer; 2 bay leaves; 1 teaspoon dried thyme; coarse salt; ground black pepper; 10 ounces button mushrooms, cleaned and large ones quartered; 1 lb frozen pearl onions, thawed; 1 lb frozen baby peas, thawed

Servings: persons

3 12 lbs beef chuck, cut in 1 1/2-inch cubes
¼ cup flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup olive oil, divided
34 lb onion, diced
7 garlic cloves, sliced
12 ounces tomato paste
1 12 lbs new potatoes, scrubbed
1 lb baby carrots
2 (14 1/2 ounce) cans low sodium beef broth
1 (15 ounce) canguinness stout beer
2 bay leaves
1 teaspoon dried thyme
coarse salt
ground black pepper
10 ounces button mushrooms, cleaned and large ones quartered
1 lb frozen pearl onions, thawed
1 lb frozen baby peas, thawed

1
Preheat oven to 350F In a large zip top bag, toss beef with flour, salt and pepper.
2
Heat 1 tbps olive oil in a 5-qt Dutch oven Brown beef in 3 batches, transferring to a plate as they're done.
3
Add 1 tbsp more oil to pot for each batch.
4
When all the beef is browned, add 1 tbsp more oil to the pot.
5
When it shimmers, add the diced onion.
6
As the onion gives up its juices, scrape up the browned fond on the bottom of the pot.
7
When onion is soft, about 3 minutes, add garlic.
8
Stir until fragrant, 1-2 minutes.
9
Stir in tomato paste and cook, stirring frequently, until tomato begins to brown and films the bottom of the pot.
10
Return beef (and any accumulated juices) to pot.
11
Add potatoes, carrots, broth, beer, bay leaves and thyme.
12
Season with salt and pepper.
13
Cover and bring to a boil, stirring occasionally.
14
Transfer pot to oven and cook, covered, 2 hours.
15
Add mushrooms and pearl onions, recover and return to oven.
16
Continue cooking, covered, until meat is tender, 30-60 minutes more.
17
Stir in peas.
18
Adjust seasoning and remove bay leaves before serving.

2389

kcal

Calories

Fat

459

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 12 lbs beef chuck, cut in 1 1/2-inch cubes, ¼ cup flour, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, and more.

Yes, Stout Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stout Stew

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