Stout Beef Stew
Earlier this week we were looking at the weather forecast for the weekend. Since it included cold and snow, my wife suggested I make a beef stew. So of course I responded by asking her to stop and pick up some Guinness stout. I have been meaning to make this recipe for a while, but have been waiting for just the right timing, and this was it. This hearty stew is very simple, and the addition of the beer gives it just a little extra flavor. Everyone in the family enjoyed this for dinner on a cold wet evening.
A stew is best when it is cooked slow. It lets all the flavors come together and the meat gets nice and tender. In the same spirit of easy slow cooking, I like to have everything prepped and ready before I turn on the heat. That way I am not feeling rushed and can take my time. It doesn’t take long to cut the potatoes, carrots, mushrooms, and onion. Then the first step is to brown the meat. Do this in batches and take your time with it. It should take about 3-4 minutes per batch so that you get some good browning on all sides of the meat. This step adds a nice touch of flavor to the finished dish.
Unfortunately, every day lately that we have time to get out and rake the leaves in the yard, it is either raining, or snowing. It is supposed to be plenty cold again today, but hopefully I can get out there for a little while anyway and get some of the leaves done. I think some of this leftover stew will warm me up nicely after a little November yard work.
Stout Beef Stew
- 2 tbsp olive oil
- 2 1/2 lbs stew beef
- 2 lbs small red potatoes halved
- 8 carrots cut in 1 inch chunks
- 8 oz mushrooms halved
- 1 onion chopped
- 3-4 cloves garlic minced
- 4 tbsp. flour
- 1 bottle Guinness Stout
- 4 cups beef broth
- 2 tbsp. worchestershire sauce
- 6 sprigs fresh thyme
- Salt & pepper
Preheat the oven to 300 degrees. Place a heavy dutch oven over high heat and add 1 tbsp. oil. Sprinkle some salt and pepper over the meat and brown it in batches; add more oil to the pan as needed between batches. Remove the meat from the pan. Add the onions and a pinch of salt to the pan and cook until softened, then add the garlic and mushrooms and continue cooking until the mushrooms begin to soften. Next, stir in the flour completely, ensure there is no dry flour. Add the beer, broth, and worchestershire sauce and stir thoroughly. Add the potatoes, carrots, and meat and bring the whole thing just to a boil. Lay the thyme over the top of the stew, put a lid on the dutch oven, and put it in the oven for 2 1/2 hours. When it is done, remove the twigs from the thyme and add salt and pepper to taste. Serve immediately.