Stout Stew

This stew is made with beef and brewed stout.


4 servings


2 pounds beef stew beef, cut into 1-inch cubes
1/3 cup olive oil
2 red onions, thinly sliced
3 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 cups stout or other dark beer
1 cup beef-flavored broth (from 32-ounce carton)
1 teaspoons dried thyme leaves
1 teaspoon dried sage leaves
1 pound small Yukon Gold or yellow potatoes
8 ounces ready-to-eat baby-cut carrots
8 ounces crimini mushrooms, quartered
1/2 cup chopped fresh parsley


Preheat oven to 325°F (163°C). Spread beef on plate; sprinkle generously with salt. Let stand 5 minutes.

Heat ovenproof 4-quart Dutch oven over medium-high heat. Coat with olive oil. Add beef in small batches; cook until browned. Remove beef to plate; set aside.

In same Dutch oven, add red onions. (If needed, add a bit more olive oil.) Cook onions over medium to low heat until they begin to caramelize.

Return beef to Dutch oven. Stir in flour and brown sugar. Cook 5 minutes, stirring constantly.

Pour beer over beef mixture. Scrape bottom of pan with spoon. Add broth; heat to boiling.

Add thyme and sage. Taste; add additional salt and pepper if needed.

Cover Dutch oven; bake 1 hour. Add potatoes, carrots and mushrooms. Bake 1 hour longer.

Serve stew in large individual bowls; garnish with parsley.

Estimated Time

Preparation Time: 30 minutes
Total Time: 3 hours 30 minutes

Additional Information

To check for doneness, insert a knife into the potatoes. If it comes out easily, without resistance, the potatoes are done. The beef should be tender and fall apart easily with a fork.

This stew freezes beautifully. Double the recipe and freeze half for another meal.

Serve with a side salad and a loaf of crusty bread.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map